STRAWBERRY STREUSEL MUFFINS

Doubtless God could have made a better berry (than the strawberry), but doubtless God never did. - Willian Allen Butler

Don't let the long list of ingredients intimidate you, this is really quite a simple recipe. The streusel and the strawberry butter are fun embellishments to this nice, light, wholesome muffin.

 

What you’ll need:

 

For the muffins:

1 ¾ cups flour (maida)

2/3 cup powdered sugar

2 teaspoons baking powder

½ cup milk

½ cup melted butter

3 eggs

1 teaspoon vanilla extract

1 cup chopped fresh strawberries tossed in 2-3 tablespoons flour

 

For the streusel:

¼ cup chopped almonds/pecans

¼ cup brown sugar

¼ cup flour (maida)

2 tablespoons melted butter

Strawberry butter:

¼ cup softened butter

½ cup powdered sugar

½ cup chopped strawberries

¼ chopped almonds

How to:

1. Preheat oven to 190°Celsius.

 

2. Brush down a muffin tray with oil or butter.

 

3. Toss together the ingredients for the streusel and keep aside.

 

4. Mix the flour, sugar and baking powder with a whisk to remove any lumps.

 

5. In another bowl, whisk together the milk, butter and vanilla. Add one egg at a time and mix well for smooth well aired batter.

 

6. Add the egg mixture to the flour slowly, whisking well to ensure there aren’t any lumps. Add the strawberries tossed in flour.

7. Drop the batter into the muffin trays and top each cup with the streusel mixture. Pop in oven.

8. Bake for 25 – 30 minutes or till a toothpick inserted in the muffin comes out clean. Cool the muffins for 10-15 minutes, unmould them and drop them on a wire rack to cool further.

9. Mix together all ingredients for the strawberry butter.

10. Serve the muffins, slightly warmed with a pat (or more) of the strawberry butter.

Foodnotes:

This recipe makes for quite a lot of strawberry butter so you may have some left over. Don’t fret, it tastes so good that the most logical thing to do is to top your toast with it the next morning.