Strawberry Streusel Muffins

makes 12 muffins  |  difficulty level: easy

Muffins:

• 2 1/2 cups flour
• 1 tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsalted butter, melted 
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 1 tbsp. vanilla extract
• 1 cup strawberries, diced

Streusel Topping:

• 1/4 sugar
• 1  1/2 tbsp. flour
• 1 tbsp. butter, softened
• 1/8 tsp. cinnamon

1. Preheat oven to 425° F and line a 12 cup muffin baking pan. Combine the ingredients for the streusel topping with a fork and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 
3. In a medium bowl, whisk the butter and sugar together until smooth. Add the eggs, mix together, then add the milk and vanilla and mix again.
4. Add the wet ingredients to the dry and gently combine using a rubber spatula until just moistened. Fold in the strawberries until just incorporated.
5. Divide the batter into the muffin cups and stop with the streusel topping and additional strawberries if desired. Bake fore just 5 minutes on 425°, then keeping the muffins in the oven, reduce the heat to 375° and bake for another 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean

Notes:

Muffins are best enjoyed day of, but can be stored in an airtight container for up to a week.