Strawberry streusel muffins

I decided to make these muffins only because I had the streusel topping left over from the strawberry streusel cake - but I'll be making them more often because they were so scrumptious! The muffins stayed nice for the next two days, too, with the demerara sugar still keeping some of its crunch. That was a nice surprise.



This recipe made 12 mini muffins and four large ones. I guess it would make 8 large ones if you didnt want them mini.

Recipe for: Strawberry streusel muffins


Ingredients:

2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 tsp vanilla essence
1/2 cup butter or margarine, melted and cooled
2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/2 tsp cinnamon powder
1 cup strawberries, cut in chunks



Streusel topping:

2 tbsp sugar (I used demerara)
2 tbsp flour
1/2 tsp cinnamon powder
1 tbsp cold butter
2 tbsp chopped nuts (I used pecans)

Cut the butter into the sugar, cinnamon and salt till it resembles coarse breadcrumbs, then add the chopped nuts.

Method:

1. Pre-heat oven to 180C/350F.

2. Grease an 8-cup large muffin tray.

3. In a bowl, sift together the flour, baking powder, salt and cinnamon.

4. In a large mixing bowl, whisk together the eggs and sugar until light.

5. Add the milk, yogurt, vanilla and melted butter/margarine. Whisk gently until well mixed.

6. Combine the flour mixture with the milk mixture and stir until the flour is moistened. Do not beat.

7. Gently stir in the strawberries. The batter should be thick.



8. Spoon the batter into the muffin pans.



Sprinkle with the streusel topping and bake for about 25 minutes or until a toothpick inserted in the centre comes out clean. (If you're making mini muffins, check them for done-ness after 15 minutes.)



Serve warm. Re-heat in a microwave if required.

The muffins can be frozen. Re-heat for 10 minutes at 180C in the oven before serving.