Strawberry Sour Cream Streusel Muffins Recipes

SOUR CREAM STRAWBERRY MUFFINS

Steps:

• Mix together dry ingredients.
• Mix together eggs, melted butter, sugar, and sour cream.
• Sift dry ingredients into the egg mixture and add strawberries.
• Bake at 350º for 25 to 27 minute.

STRAWBERRY CREAM MUFFINS

Steps:

• Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners. If you do not wish to use liners you can also spray the muffin pan with nonstick spray.
• Whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
• In a separate large bowl, use an electric stand or hand mixer to cream the butter and sugar on medium-high speed for 2 minutes.
• Add the eggs and vanilla and beat an additional minute. Scrape the sides and add the sour cream, then beat until well combined.
• With the mixer on low speed, slowly add in the flour. Stir until no visible flour remains.
• Reserve 1/3 cup of diced strawberries. Place the cup of strawberries into the bowl with the reserved 2 teaspoons of flour. Toss to coat (this will help suspend the berries in the batter during baking. Then fold the floured covered strawberries into the batter.
• Spoon the batter into the muffin cups, filling to the top of the cups (see note). Press the remaining strawberry pieces into the top of the muffins. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
• Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling until you are ready to serve.

STRAWBERRY SOUR CREAM STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees. Line muffin tins with 16-18 muffin liners.
• Dice strawberries into small pieces.
• Pour flour, sugar, baking powder, salt and cinnamon into a medium bowl. Whisk together.
• Pour melted butter, sour cream and vanilla into a small bowl. Add eggs. Whisk together until smooth.
• Pour sour cream mixture into flour mixture. Stir together until combined.
• Add 1 ½ cups diced strawberries and stir until combined.
• Divide batter between 16-18 lined muffin cups.
• Evenly sprinkle remaining ½ cup diced strawberries over the tops of the muffins.
• Soften butter in a small bowl.
• Add remaining streusel ingredients and stir until mixture comes together. Evenly sprinkle over the tops of each muffin.
• Reduce oven temperature to 350 degrees and bake 20-25 minutes.
• Source: http://www.thelittlesouschef.com/strawberry-sour-cream-streusel-muffins/

STREUSEL STRAWBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

STRAWBERRY SOUR CREAM STREUSEL CAKE

Steps:

• Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
• Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
• Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
• Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
• Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

SOUR CREAM PECAN-STREUSEL MUFFINS

Steps:

• Set oven to 375 degrees F.
• Prepare 12 muffin cups with paper liners.
• For the pecan mixture, mix all ingredients; set aside.
• For the muffin batter, sift the first 4 dry ingredients together.
• Stir in the egg, sour cream and 1/3 cup butter just until moistened.
• Divide and fill batter tins 1/2 full with the batter.
• Cover with 1/2 of the pecan/sugar mixture.
• Then fill with remaining batter.
• Top/sprinkle with remaining pecan/sugar mixture.
• Bake for 20-22 minutes.

STRAWBERRY STREUSEL MUFFINS

Steps:

• Cream butter and sugar together in a bowl.
• Add egg, mix well.
• In a separate bowl, combine flour, baking powder and salt.
• Add to creamed mixture, together with milk.
• Stir in vanilla, followed by strawberries.
• Fill 12 paper-lined muffin cups with batter.
• In a small bowl, mix together sugar, flour and cinnamon, then cut in butter until mixture is crumbly.
• Sprinkle over muffins.
• Bake at 375 F for 25-30 minutes or until browned.