Tuesday, April 9, 2013

Strawberry Streusel

Good Morning and what a fantastic morning it is. The sun is out and spring is in the air, predictions are 80's by tomorrow, go from winter to summer in just a short couple of weeks, lol. Gotta love PA weather just never know what each week is gonna bring. With spring comes allergy season, that is why I've been missing in action oh the past week was horrible for my allergies, but enough of that and on to something crafty:
This is a recipe that I did for Recipe Swap with the local group in June 2011. The theme was Strawberries, not sure where I got the recipe (need to start noting that in my computer file) but it's a really good muffin recipe.
Details are:
6 X 6 card-looks like strawberry paper I got at the local scrapbook store
The muffin pan is from Cricut-From My Kitchen
The lettering was done with the SCAL program
The recipe was printed on Staples pastel paper pack attached with brads so it can be lifted up to see the directions under the ingredients.


Strawberry Streusel Muffins

1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1 large egg
2 cups all-purpose flour, unsifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup fresh strawberries or drained, thawed frozen strawberries
Powdered sugar
For streusel topping:
In a medium sized bowl combine 1/2 cup unsifted all-purpose flour, 1/2 cup quick-cooking rolled oats, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. With a pastry blender or 2 knives, cut in 6 tablespoons butter until the mixture resembles coarse crumbs. Briefly rub the mixture between your fingers to blend in butter. (Leftover streusel can be stored in the freezer and used to top pies, baked fruit or more muffins).
For Muffins:
Heat oven to 400° F.
Grease muffin pan.
In a large bowl, beat together butter (margarine) and granulated sugar until light and fluffy. Add egg. Beat until well blended.
In a medium size bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a small bowl, combine milk, sour cream and vanilla. Add the flour mixture to the butter mixture alternating with the milk mixture. Beat just until batter is combined. Gently fold in strawberries.
Spoon batter into greased muffin cups. (Fill about two-thirds full). Sprinkle tops of muffins wit the Streusel Topping.
Bake for 20-25 minutes or until toothpick inserted in the center of a muffin comes out clean. Cool muffins in pans on a wire rack for 5 minutes before removing from the muffin cups. Sprinkle with powdered sugar and serve.

I'm looking forward to what spring brings, we have a garden and last year we put strawberry plants back into the garden and looking forward to fresh strawberries.
How about you, what do you look forward to in the spring season

Stay tune, I got my pictures back from the printer for project life and will get a few of those pages done and lots of birthdays in April so I'll have a few cards to feature too. Friday I'm in a Project Life blog hop so stop by and check out he hop and some blog candy too. Monday I'll have something related to Mother's Day for the Creative Cutting Challenge blog and for the rest of this week I will fill in with some old projects I've done.
 Thanks for stopping by and seeing the view from my little corner of the world


  1. I am a new follower and love this recipe. i'll have to give this a try. TFS~ Mary M