Strawberry Muffins with Pecan Streusel Topping is for special morning breakfasts, teatime, or any occasion when you want something sweet. Why should blueberries have all the glory? Fresh strawberries in muffins are delicious, especially with a streusel topping!
I Love Strawberry Muffins!
Strawberries are always a featured fruit during Valentine’s Day and Easter, so this is a great recipe to have on hand for springtime gatherings. Picnics and family feasts would be complete without homemade baked treats, so maybe this year you can try Strawberry Muffins with Pecan Streusel Topping.
I feel a little sentimental about this muffin recipe as I used to make muffins for my kids to take along in their school lunches. Strawberry muffins are one of those magical recipes that kids love, so don’t be surprised if they ask you to make them again and again. Or maybe this is that special recipe you can make together!
This is a big enough recipe that you can share with neighbors or send some home with your parents after a visit. Strawberry Muffins with Pecan Streusel Topping are definitely going to be your newest family favorite.
The recipe calls for both melted butter for the batter and chilled butter for the topping. Melted butter is easier to incorporate into the batter. But the streusel topping needs cold butter to make a nice crunchy crumb for the top of the muffin. Melted butter in a streusel topping would simply make a paste instead of a crumb. And if you prefer, you can substitute walnuts, cashews or almonds for the pecans.
I added the extra ingredient of sour cream to this recipe as it keeps the muffins moist. The rich cake is simply scrumptious with the tart tangy sweetness of strawberries. Wouldn’t these be amazing in a Valentine’s gift basket? Or how about breakfast in bed? Yes, please!Print
Strawberry Muffins with Pecan Streusel Topping
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 muffins 1x
2 ½ cups flour, sifted (312g)
1 ¼ cup sugar (250g)
2 tsp. baking powder (8g)
½ tsp. baking soda (3g)
¼ tsp salt (2g)
3 tbsp. melted butter (43g)
1 cup milk (240ml)
1 tbsp. vanilla (15ml)
½ cup sour cream (120ml)
2 cups chopped fresh strawberries
½ cup brown sugar (100g)
½ cup chopped pecans (57g)
½ cup flour (63g)
3 tbsp. butter, chilled (43g)
2 tsp. ground cinnamon (5g)
Heat your oven to 350°F (176°C). Line two 12 mold cupcake pan with 18 paper liners.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Set aside.
In another separate bowl, combine the streusel topping. Use a pastry cutter or two knives to cut the mixture into a course crumb texture. (A food processor works well also.)
In a separate large bowl, combine the melted butter, milk, vanilla, eggs and sour cream with an electric hand mixer. Add the dry flour mixture one spoonful at a time to the wet milk mixture until the batter is well combined. Do not over beat, this should take about 2 minutes. Stir in the chopped strawberries.
Pour the batter into the prepared cupcake molds. Sprinkle the streusel topping on top of the muffins. Bake the muffins for 25 minutes until they are golden brown. Test with a toothpick to make sure they are fully baked.
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