Streusel-topped Strawberry Muffins

Streusel-topped Strawberry Muffins Recipe - Delicious and Easy-to-Make

| Servings: 24

Introduction

Streusel-topped Strawberry Muffins are a delightful treat that combines the sweetness of strawberries with a crunchy streusel topping. These muffins are perfect for breakfast, brunch, or as a sweet snack any time of the day.

History

The combination of strawberries and streusel topping in muffins is a classic recipe that has been enjoyed for generations. The sweet and tangy flavor of strawberries pairs perfectly with the buttery and crunchy streusel topping, creating a delicious treat that is loved by many.

Ingredients

4 oz (113 g) of granulated sugar
3 oz (85 g) of all-purpose flour
2 oz (57 g) of unsalted butter, cold
1 tbsp of non-fat dry milk
0.13 tsp of salt
1.5 lb (680 g) of IQF whole California strawberries, slightly thawed
1 (5 lb (2.27 kg)) package of basic muffin mix
1 qt, 0.5 cup of water

How to prepare

Streusel Topping

In a food processor, process sugar, flour, butter, dry milk, and salt until the mixture becomes coarse and crumbly.
Set aside.

Muffins

Preheat the oven to 425°F (218°C).
Using a buffalo chopper or food processor, coarsely chop strawberries.
Set aside.
In a bowl, mix the muffin mix with water according to the package directions.
Fold in the strawberries until they are completely incorporated.
Do not overmix.
Scoop 5 oz (142 g) of batter into 24 greased jumbo muffin cups.
Sprinkle each muffin with 1 tbsp of streusel topping.
Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Cool in the pans for 10 to 15 minutes.
Remove from the pans and cool on a rack.

Variations

Substitute the strawberries with blueberries or raspberries for a different flavor.
Add chopped nuts to the streusel topping for extra crunch.
Drizzle a glaze made of powdered sugar and milk over the muffins for added sweetness.

Cooking Tips & Tricks

Be sure to slightly thaw the IQF whole California strawberries before chopping them for the muffin batter.

- Do not overmix the batter once the strawberries are folded in to avoid a tough texture.

- Make sure to grease the muffin cups well to prevent sticking.

- Keep an eye on the muffins towards the end of the baking time to ensure they do not overcook.

Serving Suggestions

Enjoy these muffins warm with a cup of coffee or tea for a delightful breakfast or snack.

Cooking Techniques

Use a food processor to chop the strawberries quickly and evenly.

- Be gentle when folding in the strawberries to avoid crushing them.

Ingredient Substitutions

Use frozen strawberries if fresh ones are not available.

- Substitute the unsalted butter with margarine for a dairy-free option.

Make Ahead Tips

These muffins can be made ahead of time and stored in an airtight container for up to 3 days. Simply reheat in the microwave or oven before serving.

Presentation Ideas

Serve these muffins on a decorative platter with fresh strawberries on the side for a beautiful presentation.

Pairing Recommendations

Pair these muffins with a glass of cold milk or a fruity smoothie for a delicious combination.

Storage and Reheating Instructions

Store any leftover muffins in an airtight container at room temperature for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Streusel-topped Strawberry Muffins contains approximately 200 calories.

Carbohydrates

Each serving of Streusel-topped Strawberry Muffins contains approximately 35 grams of carbohydrates.

Fats

Each serving of Streusel-topped Strawberry Muffins contains approximately 8 grams of fats.

Proteins

Each serving of Streusel-topped Strawberry Muffins contains approximately 2 grams of proteins.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and folate, which are essential for overall health.

Alergens

This recipe contains dairy (butter) and wheat (flour), which may be allergens for some individuals.

Summary

Streusel-topped Strawberry Muffins are a delicious treat that provides a good source of carbohydrates, fats, and essential vitamins and minerals.

Summary

Streusel-topped Strawberry Muffins are a delightful treat that combines the sweetness of strawberries with a crunchy streusel topping. These muffins are easy to make and perfect for breakfast, brunch, or as a sweet snack any time of the day. Enjoy the delicious flavors and textures of these muffins with your family and friends!

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was tucked away in an old cookbook that I had inherited from my own grandmother, who was also a wonderful cook. The recipe for Streusel-topped Strawberry Muffins jumped out at me, with its vibrant red strawberries peeking out from under a crumbly, buttery topping. I knew I had to try making them.

I had always loved baking, ever since I was a young girl watching my mother in the kitchen. She taught me how to measure ingredients, mix batter, and follow recipes with precision. But as I grew older, I began to experiment more, adding my own twists and flavors to classic recipes.

The inspiration for these muffins came from a visit to a local farmers' market, where I stumbled upon a bounty of fresh strawberries. I couldn't resist buying a few pints and knew right away that I wanted to incorporate them into a new recipe.

I decided to start by making a basic muffin batter, sweetened with a touch of sugar and flavored with vanilla extract. Then, I gently folded in the chopped strawberries, being careful not to crush them too much. The batter turned a lovely shade of pink, and I could already imagine how delicious the muffins would be.

Next came the streusel topping. I mixed together flour, sugar, and butter until it formed a crumbly mixture, then sprinkled it over the muffin batter before baking. The streusel would add a crunchy, sweet contrast to the soft, juicy strawberries inside.

As the muffins baked in the oven, the sweet aroma of strawberries and cinnamon filled the kitchen. I couldn't wait to see how they turned out. When they were golden brown and puffed up, I knew they were ready.

I let the muffins cool slightly before taking a bite. The first taste was pure bliss - the muffin was tender and moist, with bursts of tangy strawberry in every bite. The streusel topping added a delightful crunch and sweetness that balanced out the fruit perfectly.

I was so proud of how the muffins turned out that I couldn't wait to share them with my family and friends. They were a hit, with everyone asking for the recipe. I happily passed it along, knowing that it would become a staple in their own kitchens.

Over the years, I have made these muffins countless times, each batch as delicious as the last. They have become a go-to recipe for me, whether I'm hosting a brunch with friends or simply craving a sweet treat on a lazy afternoon.

I often think back to that moment when I first discovered the recipe for Streusel-topped Strawberry Muffins and how it sparked my creativity in the kitchen. It's a reminder of the joy and satisfaction that comes from sharing delicious food with the ones we love.

And as I pass this recipe down to future generations, I hope it will continue to bring them the same happiness and memories that it has brought me. Cooking is not just about following a set of instructions - it's about creating something special and unique, with love and care in every bite.