I spotted this recipe this morning on the Canadian Living forums and thought it would make a nice addition to my muffin recipe collection. With strawberries plentiful and in season right now too, I plan on making up a batch on the weekend!
Strawberry Streusel Muffins
For the streusel:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 tsp. cinnamon
2 Tbsp. cold butter
For the muffins:
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups coarsely chopped strawberries
1/2 cup each milk
1/2 cup sour cream
1/3 cup butter, melted or vegetable oil
To make the streusel: In small bowl, stir together flour, brown sugar and cinnamon. With pastry blender or two knives, cut in butter until mixture is crumbly. Set aside.
For the muffins: In a large bowl, stir together flour, sugar, baking powder and salt. Gently mix in berries.
In a separate bowl, beat together milk, sour cream, butter and eggs. Pour over dry ingredients, stirring just until moistened. (mixture will be stiff).
Spoon into 12 greased or paper-lined muffins cups, fill each cup generously. Sprinkle each muffin with 1 Tbsp. of the streusel.
Bake in 425 deg. oven until muffins have peaked and golden brown, 20 to 25 minutes. Makes 12 muffins.