Light, airy muffins loaded with diced strawberry topped with a crunchy streusel
Servings 12Muffins
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Ingredients
1/4cupVegetable oil
1/2cupGranulated Sugar
1/2cupMilk or non-dairy substitute
1Egg, room temperature
1tbspVanilla extract
1/2tspSalt
2tspBaking powder
1 3/4CupFlour
2cupsStrawberries, fresh or frozen, diced small*
For the streusel:
1/2cupFlour
1/4cupBrown sugar
1/4cupGranulated sugar
4tbspsUnsalted butter, softened
Instructions
Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside. In a small mixing bowl combine flour, baking powder, and salt, set aside.
In a large mixing bowl combine the oil and sugar whisk well to combine. Add in the milk, egg, and vanilla. Mix again until smooth.
Combine the wet and dry ingredients and mix until the batter is smooth. Gently fold in the diced strawberries. Use a portion scoop or measuring spoon to scoop batter into the prepared muffin tin, filling 2/3rd's of the way full.
For the streusel, combine the flour, butter, and sugars. Use a fork to combine. Top each muffin with an even amount of streusel.
Bake at 350 for 25-27 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly transfer to a wire rack and enjoy. These are best eaten immediately but will keep in an airtight container for 1-2 days.
Notes
**If using frozen strawberries, do not thaw. Keep strawberries diced small so they mix in evenly, pat well with a towel to absorb any extra moisture.