Chocolate Chocolate and More!

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Strawberry Butter Streusel Muffins

Strawberry Butter Streusel Muffins

Strawberry Butter Streusel Muffins

It’s a Boy! A beautiful, healthy, baby boy!

No, it’s not mine. This new miracle belongs to my sweet friend Stephanie of Back for Seconds. I’m so happy for her and this newest addition to her family.

Just like any new mama, that precious new bundle becomes the center of attention. Friends and family drop by. If it happens, like it does here in the south, no one shows up empty handed. Possibly, a gift for the baby, but always there’s food in hand.

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No one wants to spend time in the kitchen when there’s a baby to love on and adore. I know I never did. Everyone still needs to eat. Casseroles, soups, cakes, cookies. Always something for everyone. I’ve always been partial to supplying the sweet side of things.

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 Dorothy of Crazy for Crust had a great idea to do a virtual Baby Shower for Stephanie. I know Stephanie has a sweet tooth. She makes things like 3 ingredient Kit Kats, Frozen Peanut Butter Mochas, and a Nutella Oreo Cheesecake Skillet Cookie that will blow your mind (and make you drool!)

I decided, if this were a real shower, I want to bring something versatile, something everyone could enjoy. Something that could be saved for later if needed, even frozen.

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These Strawberry Butter Streusel Muffins met all the requirements. Great for breakfast or a snack. Sweet but not too sweet. The streusel on top give these the best butter taste in every bite. And of course the strawberries. You just have to love a strawberry muffin. At least in my house you do, so good!

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Strawberry Butter Streusel Muffins

Strawberry Butter Streusel Muffins

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla
  • 1 cup fresh strawberries, diced

for streusel

  • 1/4 cup all purpose flour
  • 1/2 cup sugar
  • 2 tablespoons butter, softened

Instructions

  1. Make your streusel first. In a food processor, or with a pastry blender combine all ingredients until crumbly. Set aside.
  2. Combine flour, sugar, baking powder and salt in a large mixing bowl.
  3. In a medium bowl, beat eggs, then add milk and beat again. While beating, add butter and vanilla. Pour wet ingredients into your flour mixture and mix with a fork just until all combined.
  4. Spoon a tablespoon of batter into paper lined muffin tin, add a few strawberry pieces then another tablespoon of batter, being sure to only fill cups about 2/3 full. Top with a 4-5 more strawberry pieces.
  5. Top with about 2 teaspoons of streusel mixture.
  6. Bake in a preheated 350 degree oven for 25-30 minutes, until toothpick inserted in center comes out clean.
  7. Let muffins rest for 10 minutes before removing to racks to cool completely or serve warm.

Notes

recipe source ChocolateChocolateandmore.com

© Gail Dickinson
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Be sure to pop over to Stephanie’s site or find her on Facebook then check out all the great food some other bloggers wanted to share to help welcome her home and her new addition!

Stephanies Baby Shower

Pimiento Cheese Spread by Laura’s Baking Talent
Sweet and Sour Pulled Chicken by Kathy’s Kitchen Table
Skinny Chocolate Chip Cannoli Dip by Frugal Foodie Mama
Funfetti Pudding Cookies by Crazy for Crust
Blueberry Boy Bait by Pint Sized Baker
Strawberry Butter Streusel Muffins by Chocolate, Chocolate, and More
White Chocolate Reese’s Brownies by Inside BruCrew Life
Blueberry Coffee Cake by Heather’s French Press
Skinny Banana Nutella Dip with Star Pie Crust Dippers by Wine & Glue
Celebrating with Star Cookies by Created by Diane
Lemon Meringue Cookie Cups by Mom on Timeout
Skinny Blueberry Cheesecake Bites by Yummy Healthy Easy
Skinny Chocolate Muffins by Kitchen Meets Girl
Flourless Chocolate Cake by Plaid and Paisley Kitchen

and if you want more muffins

Muffin Collage with words

 

30 Sweet Muffin Recipes

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Comments

  8. Yum, I made your chocolate chip muffins and double chocolate chip ones this afternoon! They are so good. Just might have to make the strawberry ones too because the others won’t last long!! 🙂

  12. These look SO good! Now I have to go out and buy some strawberries. How many muffins does this recipe make?

  13. We have a strawberry farm just down the street and they grow the most amazingly sweet strawberries ever! I can’t wait for them to open so I can make these!

  17. Joan, these muffins look absolutely mouth-watering! Fantastic photos. Wish you could send me one of these baked beauties through the computer right now. 😉

  18. Hello! I just made these, assuming it was for a batch of 12 regular size. Was it supposed to be enough batter for 24? I have lots of left over streusel. Can’t wait to taste them! Thanks!

    • The recipe will make 12-14 muffins, you want to go heavy on the streusel but if you have some leftover, it keeps well in the fridge for up to 2 weeks and you could us it on top of a baked french toast or any other favorite fruit muffin.

  19. No fresh strawberries available – I’m guessing that this might work well with some frozen blueberries though (thawed and drained?)

    • Your muffins will still taste delicious but depending on how juicy your strawberries are, they may run a bit and smear your batter with the juice.