Strawberry Streusel Muffins Food

STRAWBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 350°F. Prepare a standard muffin tin with nonstick cooking spray or liners.
• In a small bowl, combine streusel ingredients with a fork until a crumbly mixture forms and set aside.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In a large bowl, melt 6 tablespoons butter. Whisk in the sugar and then the eggs and vanilla until well combined. Alternate adding flour mixture and milk, beginning and ending with flour. Gently fold in strawberries.
• Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Sprinkle streusel evenly over each muffin.
• Bake until muffin tops are golden and streusel is crisp, 35-40 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

STREUSEL STRAWBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

STRAWBERRY SWEETHEART STREUSEL MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease bottom and sides of 18 cup muffin tin/s.
• Mix together ingredients for streusel and set aside.
• Mix together for the muffins the flour, sugar, and baking powder.
• Separately, mix together the milk, melted butter, beaten eggs and vanilla.
• Gently mix the wet ingredients into the flour mixture.
• Fold in lightly floured chopped strawberries.
• Pour mixture into prepared muffin tins and top with streusel mixture.
• Bake at 375F for 25-30 minutes until toothpick comes out clean.
• Allow muffins to cool for 10 minutes before trying to remove them fom the pan (or they will stick).
• Finish cooling muffins on a wire rack.
• To make strawberry butter, mix together thoroughly the soft butter and powdered sugar. Fold in the strawberries and toasted pecans. Chill until needed and soften before serving on split muffins.

STRAWBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

STRAWBERRY STREUSEL MUFFINS

Steps:

• Cream butter and sugar together in a bowl.
• Add egg, mix well.
• In a separate bowl, combine flour, baking powder and salt.
• Add to creamed mixture, together with milk.
• Stir in vanilla, followed by strawberries.
• Fill 12 paper-lined muffin cups with batter.
• In a small bowl, mix together sugar, flour and cinnamon, then cut in butter until mixture is crumbly.
• Sprinkle over muffins.
• Bake at 375 F for 25-30 minutes or until browned.

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
• Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

STRAWBERRY-CHOCOLATE CHIP MUFFINS WITH CHOCOLATE STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 18 cups of 2 standard 12-cup muffin tin or line cups with paper liners.
• Combine flour, brown sugar, white sugar, cocoa powder, and salt in bowl for the streusel topping until well combined. Mix in melted butter and vanilla until mixture resembles wet sand. Set aside.
• Mix together flour, baking powder, and salt for muffins in a large bowl until combined. Add strawberries and chocolate chips and stir until evenly distributed in the flour mixture.
• Whisk sugar, egg, and melted butter together in a bowl until thoroughly combined. Add buttermilk and vanilla extract and whisk until thoroughly incorporated. Add buttermilk mixture to the flour mixture and gently fold just until no dry clumps of flour remain. Do not overmix.
• Spoon batter into the prepared muffin cups and sprinkle streusel topping evenly over each muffin, about 1 to 1 1/2 tablespoons per muffin.
• Place pans into the preheated oven and bake until edges of the muffins are golden and tops spring back lightly when touched, 22 to 27 minutes. Allow muffins to cool in the pan for 10 to 15 minutes before carefully transferring them to a wire rack to cool completely.

STRAWBERRY RHUBARB STREUSEL MUFFINS

Steps:

• Set oven to 375°F (will reduce heat later).
• Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
• To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
• In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
• Stir in orange juice and sour cream; mix well to combine.
• In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
• Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen.
• Fold in the strawberries and rhubarb carefully not to overmix batter.
• Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
• Sprinkle a generous amount of streusel mix over the batter.
• Reduce heat to 350°F.
• Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.

STRAWBERRY LEMON MUFFINS

Steps:

• Preheat oven to 375 degrees. Prepare muffin pans. Prepare streusel and set aside.
• In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into muffin pans. Sprinkle with streusel. Bake for 20 to 25 minutes or until done. Remove from pans.
• Prepare glaze and drizzle over warm muffins.
• For streusel - Combine first 5 ingredients. Add the melted butter and stir until crumbly.
• For glaze - Combine all ingredients and stir until smooth.

FRESH STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
• Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
• Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

STRAWBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Prepare 12 standard-sized muffin cups - either grease the tins or use paper liners.
• Prepare the topping. In a small bowl, stir together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and pinch salt. Using a pastry blender, a couple of butter knives, or your clean hands, cut the butter into the mixture until the topping is the texture of coarse crumbs (butter should be the size of small peas).
• In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
• In a medium bowl, whisk together the buttermilk, egg, oil and vanilla.
• Stir the wet ingredients into the dry ingredients just until combined. Batter will be thick.
• Fold in the strawberries.
• Divide the batter between the muffin cups. Sprinkle topping over the top - it works out to about 1 1/2 tablespoons per muffin.
• Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean.
• Let cool for about five minutes, then remove muffins from the tins and place on a wire rack until cool enough to eat.

FRESHLY FRESH STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, yogurt, and lemon juice. Combine the flour and baking powder; stir into the yogurt mixture until just blended. Fold in strawberries. Spoon the batter into the prepared muffin cups.
• Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the pan over a wire rack.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.