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20 muffin recipes

From white-chocolate cherry to pumpkin pecan crunch, here is our ultimate collection of Stir It Up! muffins that are perfect for breakfast, brunch, and snacks. 

13. Strawberry sweetheart streusel muffins

Sue Lau/A Palatable Pastime
Save this recipe for a special weekend breakfast, or skip the strawberry butter and bake them ahead of time for a quick morning meal.

By Sue Lau, A Palatable Pastime

1-3/4 cups all-purpose flour
2/3 cup brown sugar
2 teaspoons baking powder
1/2 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup fresh strawberries (or 1 cup blueberries, rinsed and drained)
2 tablespoons flour

Streusel topping

1/4 cup chopped toasted pecans
1/4 cup brown sugar, packed
1/4 cup all-purpose flour
1/4 cup quick oats
2 tablespoons butter, melted

Strawberry butter (optional)

1/2 cup butter, softened
1 cup confectioners’ sugar
1/2 cup chopped fresh strawberries
1/4 cup finely chopped toasted pecans

1. Preheat oven to 375 degrees F. Grease bottom and sides of 18 cup muffin tin/s.

2. Mix together ingredients for streusel and set aside.

3. Mix together for the muffins the flour, sugar, and baking powder. Separately, mix together the milk, melted butter, beaten eggs and vanilla.

4. Gently mix the wet ingredients into the flour mixture. Fold in lightly floured chopped strawberries. Pour mixture into prepared muffin tins and top with streusel mixture.

5. Bake at 375 degrees F for 25-30 minutes until toothpick comes out clean. Allow muffins to cool for 10 minutes before trying to remove them from the pan (or they will stick). Finish cooling muffins on a wire rack.

6. To make strawberry butter, mix together thoroughly the soft butter and powdered sugar. Fold in the strawberries and toasted pecans. Chill until needed and soften before serving on split muffins. 

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13 of 20
Mark Sappenfield
Editor

Dear Reader,

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