Strawberry Coffee Cake Muffins
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.
Servings 12 standard sized muffins
Calories 339kcal
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:
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffin-tin with paper liners.
- In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
- 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.
- 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.
- 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.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze:
- 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
Serving: 0g | Calories: 339kcal | Carbohydrates: 49g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 261mg | Potassium: 153mg | Fiber: 1g | Sugar: 32g | Vitamin A: 405IU | Vitamin C: 8.9mg | Calcium: 65mg | Iron: 1.3mg