On the lookout for the proper Strawberry Streusel Muffins? You discovered them! These tender buttermilk muffins are totally of juicy strawberries and topped with a buttery streusel.
I’ve been harvesting probably the most scrumptious strawberries from my little strawberry patch the previous couple of weeks and it impressed these good muffins. Quick on time? You may skip the streusel but it surely positive is scrumptious!
The key ingredient right here is almond extract, which makes these muffins really particular. If you happen to don’t like almond extract, be at liberty to substitute 1 teaspoon of vanilla extract.
Observe that this recipe requires half the strawberries to be folded into the batter and half to be added on high of the batter.
This recipe makes 12 muffins however simply doubles! You may completely use a hand mixer for this; you don’t have to make use of a stand mixer. I hope you’re keen on this recipe as a lot as I do.
Strawberry Streusel Muffins
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1/2 cup buttermilk
1/2 tsp almond extract
1.5 cups all-purpose flour
2 tsp baking powder
Pinch of salt
2 cups contemporary strawberries, diced
For the streusel:
4 Tbsp unsalted butter, chilly
1/2 cup all-purpose flour
1/4 cup brown sugar, tightly packed
Pinch salt
- Preheat oven to 350 levels. Add liners to 12 cup muffin pan and spray with cooking spray.
- Make the streusel topping: mix chilly butter, flour, brown sugar, and a pinch of salt with a fork or pastry blender till mixed and crumbly. Put aside.
- Cream collectively butter and granulated sugar till nicely mixed. Combine in egg, buttermilk, and almond extract.
- Whisk collectively flour, baking powder, and salt. Slowly add flour combination to moist substances. Fold in half the strawberries to the batter.
- Divide batter amongst muffins tins, then high with remaining strawberries and streusel toppping.
- Bake for 20-25 minutes till a toothpick inserted within the middle comes out clear.
Blissful baking,
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