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Categories:
sugar all-purpose butter muffins all-purpose baking powder salt egg sugar sour cream canola oil vanilla strawberries
Viewed: 44 - Published at: 8 years agoIngredients
- FOR THE TOPPING:
- 1/3 cups Granulated Sugar
- 1/2 cups All-purpose Flour
- 1/2 sticks Unsalted Butter, melted
- FOR THE MUFFINS:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 2 whole Large Egg, Room Temperature
- 1 cup Granulated Sugar
- 1 cup Sour Cream, Room Temperature
- 1/2 cups Canola Oil
- 1 teaspoon Vanilla Extract
- 2 cups Chopped Strawberries, Frozen Or Fresh, Divided
Method
- Preheat oven to 375°F. Grease muffin tin or line with muffin liners.
- To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.
- In a large bowl, stir together flour, baking powder and salt.
- In another bowl, whisk together eggs and sugar until combined. Whisk in sour cream, oil and vanilla. Pour the wet mixture into the flour mixture. Mix with a spatula until moistened. Gently fold in 1 1/2 cups strawberries.
- Fill each muffin cup 2/3 full with batter. Cover batter with remaining berries. Sprinkle 1 tablespoon streusel on top of each muffin. Bake until risen and browned, about 20 minutes. Let cool for 10 minutes in the pan.
