11Jun2011 Strawberry Streusel Muffins I found this recipe on Heritage Schoolhouse. I personally am not a huge fan of strawberries, but I do like strawberry flavored things. Being that I snagged strawberries for $.50 at Giant the other week, I needed to use them up. These were perfect breakfast muffins. Not nearly as sweet as I thought they’d be, hubs and booger gobbled them up for breakfast and snacks all week. I would think these would hold up fine frozen also. Strawberry Streusel Muffins 2 1/4 cups flour 1/3 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 1/2 cups coarsely chopped fresh strawberries 2 eggs, lightly beaten 1/2 cup milk 1/2 cup sour cream 1/3 cup oil for streusel topping~ 1/4 cup flour 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons cold butter In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Enjoy! Linking up to: Ultimate Recipe Swap.