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Strawberry Streusel Muffins Recipe
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Coarsely chopped strawberries||1 1⁄2 Cup (24 tbs) (Fresh)|
|Eggs||2 , lightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2922 Calories from Fat 1216
% Daily Value*
Total Fat 138 g212.1%
Saturated Fat 43.9 g219.4%
Trans Fat 0 g
Cholesterol 558.6 mg
Sodium 1974.2 mg82.3%
Total Carbohydrates 381 g126.9%
Dietary Fiber 16.2 g64.6%
Sugars 150.6 g
Protein 51 g101%
Vitamin A 41.3% Vitamin C 354.7%
Calcium 159.2% Iron 105%
*Based on a 2000 Calorie diet
Gently fold in strawberries.
Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups 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.