~ Muffins

Strawbarry Muffins with cream Recipe

Fresh strawberry muffins that you can make today!

Strawberries and cream are combined to make these delicious streusel-topped strawberry muffins.
Use light cream or half-and-half in these wonderful moist muffins. Great for breakfast or a snack at any time of the day.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 large eggs
6 tablespoons butter (melted)
2/3 cup half-and-half (or light cream)
1 1/2 cups fresh strawberries (cleaned, hulled, chopped)

For the Topping:

1/3 cup all-purpose flour
3 tablespoons brown sugar (packed)
3 tablespoons butter (softened)
Pinch of salt
1/2 teaspoon ground cinnamon

Steps:

Gather the ingredients
Spray muffin pan with baking spray or nonstick cooking spray. Preheat the oven to 375 F.
In a mixing bowl, combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.
In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half.
Add to the dry ingredients along with the melted butter and stir just until combined.
Fold in the strawberries. Fill muffin cups about 2/3 full.
Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly.
Sprinkle the top of each muffin with a generous amount of crumb topping.
Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.
Serve and enjoy!