Ingredients for Strawberries And Cream Muffins
- 2 large eggs
- Turbinado Sugar
- 2 tablespoons unsalted butter, melted (for streusel)
- Vanilla Extract
- Unbleached All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup cream cheese, softened (enough for 12 muffins)
- About 2 tablespoons strawberry preserves (plus extra for topping)
- 1/2 cup chopped pecans
- Dark Brown Sugar
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How to Make Strawberries And Cream Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 large eggs.
- Gradually add 1 cup granulated sugar, beating until light and fluffy.
- Melt 1/2 cup (1 stick) unsalted butter and add 1 teaspoon vanilla extract. Beat into the egg mixture until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon about 2 tablespoons of batter into each muffin cup.
- Top each muffin with 1 teaspoon strawberry preserves, followed by 1/2 teaspoon cream cheese, and then cover with more batter.
- Prepare streusel topping: In a small bowl, combine 1/2 cup chopped pecans, 1/4 cup packed brown sugar, 1/4 cup all-purpose flour, and 2 tablespoons melted unsalted butter. Mix until crumbly.
- Sprinkle 1/2 teaspoon strawberry preserves over each muffin and top with 1/2 teaspoon of streusel.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
50g
Fat
52g
Carbs
11g
