Lately I’ve been on a baking kick which is actually really unusual for me. Not sure if it’s the pregnancy talking as I’m still riding the high of my second trimester energy. Or if it’s my unusual craving for sweets that’s pushing me to bake more than normal. Either way we’re all benefiting from it!
Just the other week Tim and I had a sweet in-home maternity session with our dear friend Alicia White (check out her work! It’s amazing!) We decided to go strawberry picking early in the morning, come back to the house and make breakfast, drink coffee on the porch, listen to big band music on the record player, and play in the garden. Basically all our favorite things. It was really special to set aside some time to have Alicia capture this fleeting season of our lives. I’m a photographer as well, so I’m biased, but I highly recommend documenting each life season not just for having the photographs, but to practice slowing down and noticing the here and now.
I decided to experiment with this recipe for our photo shoot as the original is actually made with blueberries instead of strawberries. We couldn’t have been happier with how it turned out! These muffins are delicious and oh-so-pretty! If you haven’t already made a date with your local strawberry patch, hurry up and go berry picking before they’re all gone!
Strawberry Streusel Muffins
Ingredients
- 2 cups strawberries hulled and sliced
- 1 cup plus 2 Tbs sugar
- 2 1/2 c flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 4 Tbs butter melted and cooled
- 1/4 c vegetable oil
- 3/4 c plain Greek yogurt
- 1/4 c milk
- 1 1/2 tsp vanilla extract
Streusel Topping
- 1 1/2 Tbs sugar
- 1 1/2 Tbs brown sugar
- A pinch of salt
- 1/4 c flour
- 2 1/2 Tbs warm melted butter
Instructions
- Make the streusel topping by combining the dry ingredients in a small mixing bowl. Slowly add the melted butter, stirring with a fork until mixture is combined and reaches a crumbly consistency.
- Preheat your oven to 425 degrees F.
- Make the filling for your muffins by placing 1 c sliced strawberries and 1 tsp sugar in a small saucepan over medium heat. Cook for about 5 minutes, stirring frequently, until mixture is thickened and the strawberries begin to break down. Set aside and let cool to room temperature. (Place in the fridge for a few minutes to hurry the process along if need be.)
- In a large mixing bowl stir together the flour, baking powder, and salt.
- In a separate bowl whisk the eggs and remaining sugar until thickened. Slowly add the butter and oil to the egg mixture, whisking as you go. Whisk in the Greek yogurt, milk, and vanilla.
- Fold this egg mixture into your flour mixture. Fold in the remaining c of strawberries, being careful not to over-mix your batter. It's okay for it to be a little lumpy.
- Prepare your muffin pan, either by greasing the pan or using paper muffin cups.
- Use a spoon to divide the batter between muffin cups. The batter should completely fill the cups.
- Evenly divide the cooled strawberry filling mixture between the muffins, using a chopstick or skewer (or your finger) to poke the filling down into the strawberries. This part doesn't have to be perfect - any berries left showing through will make the muffins look pretty!
- Sprinkle the streusel topping over the top of your strawberry-filled muffin cups.
- Bake in your preheated oven for about 17 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it.
- Remove from the oven and let cool in the muffin pan for 5 minutes before removing to a cooling rack.
