Here in East Tennessee it’s peak strawberry season. Every year, I’ve wanted to go strawberry picking at a local farm, and every year I get busy and miss it! This year, we live about 15 minutes from the farm, and thanks to Covid-19, we’ve got a little more time on our hands to actually pick. We’ve been twice already! The last time we went, it rained a ton the day before, so it was giant mud puddle. Thankfully, we came prepared and all wore our rain boots. The strawberries were bright and super juicy.
Since we picked 4 buckets full of these red beauties, I have been on the hunt for the perfect strawberry recipes to share. That’s where these streusel muffins come into play. Packed full of juicy strawberries, I also used coconut sugar and half whole wheat flour to make these a little healthier.
The final result was DELISH. My 2 year-old gobbled them up, and I had to stop myself at two in the first sitting. Honestly, the hardest part was letting them cool enough so they didn’t fall to pieces when I took the muffin wrapper off.
Some things to note:
– If your strawberries are super ripe, you might want to toss them in some flour so they don’t sink to the bottom and so it allows your muffins to cook through all the way.
– Do NOT overmix the batter. Overmixed muffin batter = tough, dense muffins.
– Do NOT overmix the streusel. You want it to be nice and crumbly, but not too fine.
– Allow the muffins to cool for at least 10 minutes before removing from the muffin pan. This will help the muffins keep their shape while the strawberries cool.
Enjoy, and as always, let me know how you like this recipe on Instagram @thesugarandsaltco!
