This is a muffin recipe I discovered last spring, and I couldn’t wait to make it again. You know me, I love my muffins! I was waiting for the delicious spring strawberries to come back in season, and then I realized yesterday that 1. I had sour cream that needed to be used up in the fridge and 2. I had frozen strawberries in the freezer and so lunch was decided on. In this recipe I do prefer fresh strawberries, but the frozen ones worked just fine too, if that’s what you have on hand.
Recipe from Allrecipes
- 2 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 1/2 cups sliced strawberries
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- Streusel topping :
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 Tbsp cold butter
1. Mix flour, sugar, baking powder and salt in large mixing bowl. Stir in strawberries.
2. In small mixing bowl whisk together next four ingredients. Add to flour mixture and stir until just combined.
3. Pour batter into 12 paper lined muffin tins.
4. To make streusel combine flour, brown sugar and cinnamon, cut in butter until you have fine crumbs. Spoon on top of batter.
5. Bake for 20-15 minutes at 425 degrees.
6. Let cool, then eat and enjoy!
