Strawberry Streusel Muffins
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Coarsely chopped strawberries||1 1⁄2 Cup (24 tbs) (Fresh)|
|Eggs||2 , lightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
In a large bowl, combine flour, sugar, baking powder and salt.
Gently fold in strawberries.
Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, brown sugar and cinnamon; mix well.
Cut in butter until crumbly.
Sprinkle about 2-1/2 teaspoons over each muffin.
Bake at 425° for 20-25 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.