Strawberry Coffee Cake Muffins

Yield: 12 standard sized muffins
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
 
Strawberry Coffee Cake Muffins combine the flavors of the season with fresh strawberries and coffee cake! Make a batch to share with your friends and family.

Ingredients

For the muffins:

  • ¼ cup sliced almonds finely chopped
  • ¼ cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter softened
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cup coarsely chopped fresh strawberries

For the glaze:

  • 1 cup confectioners' sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

To make the muffins:

  1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin-tin with paper liners.

  2. In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.

  3. In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.

  4. In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add ¾ cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold strawberries into batter.

  5. Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.

  6. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the glaze:

  1. Whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.

Notes

Source: Spoonful of Flavor

Nutrition Information

Calories: 339, Fat: 14g, Saturated Fat: 7g, Cholesterol: 46mg, Sodium: 261mg, Potassium: 153mg, Carbohydrates: 49g, Fiber: 1g, Sugar: 32g, Protein: 3g, Vitamin A: 405%, Vitamin C: 8.9%, Calcium: 65%, Iron: 1.3%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Breakfast
Cuisine: American
Keyword: strawberry coffee cake muffins
All images and text ©Spoonful of Flavor

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