Worlds Best Strawberry Streusel Muffins

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.

Streusel Topping:
1/4 cup flour
1/4 cup brown sugar
2 tablespoons butter (melted)
1/4 cup toasted pecans (optional)

Muffins:
1 & 3/4 cup flour
2/3 cup sugar
2 teaspoons baking powder
2 eggs
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:

1. 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 🙂
2. In a bigger bowl, mix together dry ingredients: flour, sugar, and baking powder.
3. In a separate smaller bowl, mix together wet ingredients: eggs, milk, vanilla, and melted butter.
4. 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.
5. 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.
6. Add the strawberries to the dough and mix with only a few strokes. Then spoon the batter into greased or paper lined muffin tins.
7. Sprinkle streusel on each muffin. (I didn’t use the whole bowl, so don’t feel like you have to.)
8. 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!
9. 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