June is one of my favorite months out of the whole year. Yup, you guessed it…it’s strawberry season!!
For the past few years, it’s been a tradition to make home-made strawberry jam with my Mom. This year, unfortunately I will not be home with my Mom in Oregon (because I am in Boston until August) so I have volunteered my Dad to help her with the job. 🙂 Good luck Dad! Besides delicious strawberry jam and strawberry strusel muffins, I love anything and everything with strawberries! So, be prepared–there may be many more strawberry recipes coming your way.
I know I am reaching far to say these are the worlds best, but seriously- I’ve tried countless other recipes and have been told by many- these muffins are fabulous. 🙂 They are twangy and sweet and buttery (what more could you want?!)!
I have just one warning for those baking in humid climates, make sure to stick these in the fridge and they will last longer. I find muffins a little soggy on the top when I leave them out-(like I used to in Oregon). If you are looking for that almost out of the oven taste, stick them in the microwave for 10 seconds and enjoy!
Strawberry Streusel Muffin Ingredients:
Preheat oven to 375.
This recipe yields 12 muffins.
1/4 cup flour
1/4 cup brown sugar
2 tablespoons butter (melted)
1/4 cup toasted pecans (optional)
1 & 3/4 cup flour
2/3 cup sugar
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla
6 tablespoons butter (melted)
1 cup fresh strawberries
1-2 tablespoons of flour (to toss strawberries in)
Strawberry Butter (optional):
1/2 cup butter (softened)
1/2 cup fresh strawberries
1 cup powdered sugar
Strawberry Streusel Muffin Directions:
- Mix together dry streusel ingredients -flour, sugar, and pecans in a small bowl. Then melt butter in a small dish and pour butter into the dry ingredients and mix together with a fork. The batter should be lumpy and look like streusel topping 🙂
- In a bigger bowl, mix together dry ingredients: flour, sugar, and baking powder.
- In a separate smaller bowl, mix together wet ingredients: eggs, milk, vanilla, and melted butter.
- Add the wet ingredients to the dry and mix together with a wooden spoon for about 10-20 seconds which helps the muffins turn out light and fluffy.
- Dice strawberries to desired size (the smaller the better to keep the muffin together) and toss in a tablespoon or two of flour until all strawberries are covered. Don’t toss too much, we want the flour to continue looking dry as we add to the batter.
- Add the strawberries to the dough and mix with only a few strokes. Then spoon the batter into greased or paper lined muffin tins.
- Sprinkle streusel on each muffin. (I didn’t use the whole bowl, so don’t feel like you have to.)
- Bake muffins for 18-20 minutes. Test muffins by pushing slightly down with finger and seeing that the muffin springs right back up or use a toothpick and see that it comes out clean. Set muffins on a cooling rack and serve warm!
- OPTIONAL: While muffins are baking, make the butter. Use a mixer and blend the butter until smooth. Then add powdered sugar and strawberries and blend until creamy. Serve with muffins!
Baked by Michelle Dieringer for MoreChocolate.net