The Strawberry Streusel Muffins of Northern Aggression

I had Wichita Sims and hubby coming over for dinner so muffins had to be made. I had a box of strawberries that didn’t look ripe enough to eat and for once, I actually followed a recipe. The strawberry streusel muffins produced were delicious, but I wouldn’t make them again. The problem? The fruit fell to the bottom and the streusel topping was too heavy. There were such unprecedented (though delicious) casualties that they were my Civil War of muffins.

Crumb Clean up Captain

I changed very little on this recipe but of course, a couple of changes were made. One of them was that I squeezed some juice from the Meyer lemons from the tree of legend on the berries.

The other major change? Instead of the whipping cream the original recipe called for, I substituted lactose-free whole milk and soy sour cream to thicken it.

Strawberry Streusel Muffins Sans Dairy
(adapted from Cooks.com)

Ingredients:

MUFFINS
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt or pinch sea salt
1 cup chopped fresh strawberries (I drizzled them with lemon juice)
1/3 cup white sugar
1/2 cup whole lactose-free or other high fat “safe” milk
2 tablespoons dairy-free yogurt or sour cream to thicken
1 egg slightly beaten
1/2 teaspoon vanilla
1/3 cup Earth Balance, melted

TOPPING
1/3 cup flour
1/4 cup chopped walnuts or pecans
1/4 cup white sugar
3 tablespoons Earth Balance at room temperature
1/2 teaspoon ground cinnamon

Preheat oven to 400.

For muffins, combine strawberries and sugar and set aside. Stir all wet ingredients except melted Earth Balance together. Add strawberry mixture to dry ingredients. Then, add wet ingredients to dry, including melted Earth Balance, blending together just enough to mix. I do this by hand. It’s far too easy to overbeat and toughen your muffins with a mixer.

Combine topping ingredients, smooshing with your hands until pieces of Earth Balance are the size of peas and all ingredients are blended.

Pour muffin batter into well-greased muffin tins and top with liberal amounts of topping.

Bake 12 – 15 minutes or until a toothpick comes out clean.

Yields about a dozen muffins.

I doubled the recipe

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About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Baking, Baking with fruit, Lactose-free, Muffins and tagged , , , . Bookmark the permalink.

2 Responses to The Strawberry Streusel Muffins of Northern Aggression

  1. Nili Tannenbaum says:

    Emily – yum, especially with Michigan’s strawberry season around the corner (they are addictive!) I read your comment about the strawberries sinking and wondered if dousing them with extra flour pre-baking might help (that’s what I do when I make blueberry muffins for the same reason). They sound like a perfect springtime treat!

  2. Nada says:

    These are so delicious. All of your muffins are outstanding. I love the picture of the lemon tree in the enchanted back yard.

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