Strawberry Sweetheart Streusel Muffins Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Grease muffin tins or use paper liners.
• In a large bowl, stir the flour, baking powder, baking soda and salt together and set aside.
• In another bowl, whisk the sugar, milk, sour cream, oil, egg and orange zest together until well mixed; stir in the strawberries. Add to the flour mixture and stir until just combined.
• Preheat oven to 400º. Place a spoonful of batter in each prepared tin or paper liner. Top each with a scant teaspoon of jam. Spoon the remaining batter over the jam, filling each cup about 2/3 full.
• Bake 15 to 18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the tins for 5 minutes then remove to a rack to cool completely.

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.