Strawberry Streusel Muffins
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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 fresh strawberries, chopped and tossed lightly in
2 tablespoons 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
Preheat oven to 375F. Grease bottom and sides of an 18 cup muffin
tin. 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.
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