This year is flying by. March? Already? SLOW DOWN!
Life has been crazy busy this year, these last two weeks being exacerbated beyond all belief. It's exhausting being busy! Usually I take my days off to bake, do things around the house, get outside, and bake some more. Last week I was too exhausted to bake anything (that seems impossible... believe me, I was shocked), and then I spent a day Nordic skiing with a team of women from here in town — as fun as it was, it certainly didn't leave me with any energy to do things!
Long story short: it'd been way too long since I'd baked anything in earnest. By way too long I mean approximately a week. Seeing as I update you kind people roughly three times each week with new recipes, I need to step up the production over here!
These muffins were my comeback. My announcement to the oven that I'M HERE, and better than ever. These muffins did not disappoint. They're awesome. They're moist, sweet, flavorful: I could probably eat them all day and be 100% happy about it. I had some leftover strawberries, and have been meaning to make muffins, so here we go! Delicious.
Strawberry Almond Streusel Muffins
Adapted from Sweet Paul
2 ½ cups flour
2 teaspoon baking powder
½ cup butter, room temperature
1 cup sugar
½ teaspoon vanilla
¼ teaspoon almond extract
1 ½ cups sour cream
1 ½ cups diced fresh strawberries
2 tablespoons sugar
½ cup light brown sugar
1 cup plain flour
1 teaspoon cinnamon
½ cup butter, room temperature
Preheat the oven to 350 F.
In a bowl, combine flour and baking powder. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and mix until incorporated. Mix in vanilla and almond extract, then sour cream. Gently stir in the flour mixture until almost incorporated. Toss the berries and sugar together in a bowl, then gently add to the batter. Spoon the batter into lined muffin tins, making sure to get strawberries in each serving.
Using your fingers, or a pastry cutter, combine the brown sugar, flour, cinnamon, and butter until it is crumbly. Liberally spoon over each uncooked muffin.
Bake for 25 minutes, or until a cake tester comes out clean. Enjoy!
Find this recipe on linked to on Girli Chef!
Georgia @ The Comfor says
Ooo... There's nothing I love more than a baked treat plump with strawberries, and these muffins look perfect! Thanks for sharing your recipe. Have a nice weekend!
Thanks, Georgia! These really are addicting... I think I've eaten about 4 per day this week 🙂
I cannot wait to make these! I've got to go buy some strawberries!!!
Question: the pan liners...Is that parchment paper and do you make them yourself?
It is parchment paper! I just cut parchment paper into squares, about 4x4 inches, and gently creased them into the muffin tin before I made the batter. They don't stay (and it seems like it won't work), but they get the shape so that when you DO put the batter in them, they fold nicely and end up working perfectly! I had never done it before, but I searched something like "use parchment paper for muffins" on google and came up with tons of instructions!
Thanks! I get tired of spending money on paper liners...they're so expensive! I will be making some liners the next time I make muffins!
Heather @girlichef says
These look fantastic - so moist and that streusel - ugh! Beautiful and tempting...thanks so much for sharing them w/ BYOB this month 🙂
Thanks, Heather! I'm glad to have found BYOB - it's a lot of fun!