The rain here has been lingering for weeks! We may have a few hours of rainless, even sunny time to cheer up the mood a little bit, but then before you know it, the sky goes back to its old soul. All grey and gloomy. Annoying!
But nothing can change my mood to hang around in the kitchen. To bake whatever my kids request. Mostly with berries!
These strawberry streusel muffins are moist and tender. They are even more delicious with the buttery and crunchy streusel topping. And they look so beautiful with a little red from the strawberries and golden from the top.
Sometimes you have to believe cooking/baking does make people feel better.
Ingredients (12 regular size cupcakes):
2 cups all-purposed flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups chopped strawberries, frozen or fresh
1/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 stick unsalted butter, melted
Preheat oven to 375F. Grease muffin tin or line with muffin liners.
To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.
In a large bowl, stir together flour, baking powder and salt.
In another bowl, whisk together eggs and sugar until combined. Whisk in sour cream, oil and vanilla.
Pour the wet mixture into the flour mixture. Mix with a spatula until moistened.
Gently fold in 1 1/2 cups strawberries.
Fill each muffin cup 2/3 full with the batter.
Cover the batter with the remaining berries. Sprinkle a tablespoon of the streusel on top of each muffin.
Bake until risen and browned, about 20 minutes. Let cool for 10 minutes in the pan.