Strawberry Sweetheart Streusel Muffins
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Equipment
- muffin pan
Ingredients
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
Streusel:
- 1/4 cup chopped toasted pecans
- 1/4 cup brown sugar packed
- 1/4 cup all-purpose flour
- 2 tablespoons butter melted
Strawberry Butter:
- 1/2 cup butter softened
- 1 cup confectioners sugar
- 1/2 cup chopped fresh strawberries
- 1/4 cup finely chopped toasted pecans
Instructions
- Preheat oven to 375°F.
- Grease bottom and sides of 12-14 cup muffin tins or use cupcake liners.
- 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 from 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.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 342kcalCarbohydrates: 45gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 224mgPotassium: 105mgFiber: 1gSugar: 17gVitamin A: 592IUVitamin C: 11mgCalcium: 74mgIron: 1mg
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