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Strawberry Pecan Muffins

muffin.master's picture
Strawberry and pecan muffins are luscious little baked made with fresh strawberries and sweetened with rich brown sugar. This berrylicious muffin has lemon zest flavoring it for a tangy spin on the taste. bake these up and serve them on any summer day as a refershing treat.
  Pecans 1⁄4 Cup (4 tbs), finley chopped
  Light brown sugar 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon, softened
  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Lemon zest 1 Teaspoon, grated
  Salt 1⁄4 Teaspoon
  Milk 2⁄3 Cup (10.67 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
  Egg 1
  Fresh strawberries 2 Cup (32 tbs), finely chopped

In a small bowl, combine flour, pecans, brown sugar and softened butter.
Mix with your fingers until crumbly.
Set aside.
In a large bowl, combine flour, sugar, baking powder, lemon zest and salt.
Make a well in the center.
In another bowl, whisk together milk, melted butter and egg until blended.
Add to flour mixture and stir just until moistened.
Do not overmix.
The batter will be lumpy.
Fold in strawberries.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Sprinkle with streusel topping.
Bake in preheated oven for 20 to 25 minutes.
HINT: Save margarine tubs for storing baking ingredients such as raisins, cinnamon, baking soda, nuts, etc.

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