Wednesday, June 12, 2013

Fresh Strawberry Muffins with Cinnamon Oatmeal Walnut Almond Streusel

I feel guilty, opening up this text box and starting a new blog like I haven't been MIA for almost two months.  Life blew up.  Sorry?  It doesn't mean I wasn't baking this whole time.  If you follow me on IG you know I'm in the kitchen almost every weekend.  I just didn't have time to blog about it all.  Work, Life, Sunshine... all that got in the way of me blogging.  Life has finally calmed down now, so I am able to play catch up. Starting with these muffins I made for my mom for Mother's Day... back in May.

I've mentioned before that I hate giving my mom any of my baking because she dislikes sweets and always says the same thing;  "Too much sugar!".  Drives me crazy.  So she got something without any frosting or icing or chocolate.  She got something full of strawberries.

Strawberries make me think of my childhood.  Although I am not from Watsonville, growing up we had family there so I learned to walk in the strawberry fields.  And one of my oldest memories is eating strawberries in the backyard after a summer rain, staring at the resulting rainbow.  Yes, I'm serious that is an actual memory.  I also had a puppy but she must have been elsewhere that day.  In any case, it felt appropriate to make these for my mom. 

Fresh Strawberry Muffins
Makes 15, Bake at 350* for 18 minutes

2 cups+ 2 tbls flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2/3 cup sugar
1 tsp cinnamon
2 eggs
1/4 cup oil
2 tsp vanilla
1/2 cup greek yogurt
1 cup diced, floured, fresh strawberries

1. In one bowl, mix dry ingredients together and set aside.
2. In stand mixer bowl, add wet ingredients and stir until well combined.
3. Add flour mixture to wet mixture, 1/2 c at a time and mix on low until well incorporated.
4. Pour batter into lined muffin tins.

Cinnamon Oatmeal Walnut Almond Streusel:
2 tablespoons slivered almonds
1/3 cup walnuts
1/4 cup oats
1/4 cup flour
1/2 cup brown sugar
1 tsp Cinnamon
3 tablespoons melted butter

1. Mix together nuts, oats, flour, sugar and cinnamon.
2. Melt butter and pour over mixture. Knead together.  Mixture should be clumpy.
3. Measure out 1 tablespoon of streusel and sprinkle directly on top of batter in muffins tins.
4. Bake in oven for about 18 minutes.

I'm saving this recipe here and in my brain.  I love this streussel topping on most anything but on top of muffins filled with fresh berries?  Yum.   Eat these warm, right out of the oven or warm them in the toaster oven first.  You will be glad you did.

I promise I will be back sooner than 2 months from now.  :)