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Strawberry Sweetheart Streusel Muffins

kept byzomigi
recipe byrecipezazz.com
Notes: 

I only got 12 muffins out of this, not 18. I tried to make these more healthy by using 1 cup whole wheat flour, oil instead of butter, and only 1/2 cup stevia instead of sugar. They were pretty good but not quite sweet enough and slightly dry. Next time, I will use white whole wheat or whole wheat pastry flour, oil plus maybe a bit of applesauce, and 1/2 cup stevia plus a bit of honey.

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Ingredients: 

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


Step 1
Preheat oven to 375°F.

Step 2
Grease bottom and sides of 18 cup muffin tin/s.

Step 3
Mix together ingredients for streusel and set aside.

Step 4
Mix together for the muffins the flour, sugar, and baking powder.

Step 5
Separately, mix together the milk, melted butter, beaten eggs and vanilla.

Step 6
Gently mix the wet ingredients into the flour mixture.

Step 7
Fold in lightly floured chopped strawberries.

Step 8
Pour mixture into prepared muffin tins and top with streusel mixture.

Step 9
Bake at 375F for 25-30 minutes until toothpick comes out clean.

Step 10
Allow muffins to cool for 10 minutes before trying to remove them fom the pan (or they will stick).

Step 11
Finish cooling muffins on a wire rack.

Step 12
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.

See more at http://www.recipezazz.com/recipe/strawberry-sweetheart-streusel-muffins-8719

 

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