Strawberry Sweetheart Streusel Muffins

Strawberry Sweetheart Streusel Muffins are prize winning with a delicious strawberry butter that is over the top!

Strawberry Sweetheart Streusel Muffins

Strawberry Sweetheart Streusel Muffins
by Sue Lau | Palatable Pastime

I made these years ago for a recipe contest on a website I used to frequent for fun- the idea was to take 5 ingredients from a list of 15 and make them into a palatable recipe.

I played around in those kind of things before for fun. It has a compound butter made with fresh strawberries. Sometimes it’s the little things that make a recipe work and I have to say, the strawberry butter does just that. After all, I decided my muffins were really good, but I needed something to make them a contender, to stand out.

Recently I entered them in a contest hosted by the Christian Science Monitor, where they were a runner-up in a muffin contest, so at least everyone can know this is a consistently good recipe.

Try them and see what you think. I hope you enjoy them as much as I do.


Strawberry Sweetheart Streusel Muffins

  • Servings: 12-14
  • Difficulty: moderate
  • Print

Strawberry Sweetheart Streusel Muffins


  • Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh strawberries (tossed lightly in flour)
  • 1/4 cup chopped toasted pecans
  • 1/4 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, melted
  • 1/2 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 cup chopped fresh strawberries
  • 1/4 cup finely chopped toasted pecans


  1. Preheat oven to 375°F.
  2. Grease bottom and sides of 12-14 cup muffin tins or use cupcake liners.
  3. Mix together ingredients for streusel and set aside.
  4. Mix together for the muffins the flour, sugar, and baking powder.
  5. Separately, mix together the milk, melted butter, beaten eggs and vanilla.
  6. Gently mix the wet ingredients into the flour mixture.
  7. Fold in lightly floured chopped strawberries.
  8. Pour mixture into prepared muffin tins and top with streusel mixture.
  9. Bake at 375F for 25-30 minutes until toothpick comes out clean.
  10. Allow muffins to cool for 10 minutes before trying to remove them from the pan (or they will stick).
  11. Finish cooling muffins on a wire rack.
  12. 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.

From the kitchen of

Strawberry Sweetheart Streusel Muffins

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2 responses

  1. Just made this for breakfast for my family of 5 including 3 teenagers and everyone loved them! However, I did make half of the topping and half of the butter without pecans for my fussy non-nut eater…..still delicious either way! Thank you for sharing this recipe…it’s a keeper!

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