Last few weeks, I made Low Fat Chocolate Banana Goodness Sponge Muffin (that was long!) and Whole Weat Carrot Streusel Muffin.This week, I had decided to go for toothy fruity flavor. When I think of fruity flavor for muffin, 2 things comes to my mind. Strawberry or Blueberry. For this recipe, I am making Strawberry Streusel Muffin.
I started seeing some very nice, red and sweet strawberries in the market. It’s very hard to resist them, I bought 1 small box, still too much for me to finish though. What better way to use it than to make muffins. Strawberry Muffins it is, with streusel please! I feel in love with streusel when I used it in my Whole Wheat Carrot Streusel Muffin, so I am having my streusel toppings again.
I am going to use the “muffin method” in making this batter. That means mixing wet ingredients and dry ingredients and then combining them together, as simple as that. With this type of method, you should expect a soft , moist and dense texture, just like how a regular muffin should be. Let’s get started!
This is a small batch (6 pieces) recipe, for a larger batch, just double the recipe.
- 1 large egg, lightly beaten ( 1 large egg is normally 4 tbsp)
- 1/2 cup plain yogurt (full fat or low-fat)
- 1/3 cup or 5 1/2 tbsp coconut, vegetable, canola, safflower, or corn oil
- 1/2 teaspoon pure vanilla extract
- 1 cup whole wheat or all-purpose flour or combination of both
- 2 tbsp palm sugar or brown sugar
- 2 tbsp white sugar
- 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup fresh or frozen strawberries
- 2 tbsp strawberry jam (optional)
Oats Streusel Topping:
- 1 tbsp cold butter (cut into cube or grated,use a large grater)
- 1 tbsp palm sugar or brown sugar
- 1 tbsp crushed oats
- 1 tbsp whole wheat flour or all-purpose flour
- Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Butter or line 6/12 muffin cups with paper liners.
- In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.
- In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt.
- Gently stir in the strawberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. As always, DO NOT over mix. (The batter will be thick.)
- Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Add strawberry jam in the center and then cover with layer of batter.
- Place in the oven and bake for about 15 – 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Makes 6 medium muffins
To prepare the Streusel Toppings: In a small bowl, mix butter, palm/brown sugar and whole wheat/all-purpose flour. Use your hand to crumble them together. It’s ok to have small pieces of butter, it will melt once it starts to bake.
This muffin turned out soft and moist as expected, and it has a taste of creaminess. This is not sweet at all, the strawberry jam I added in the center adds even more good flavor and moisture. The streusel complements and supplied additional crunchiness and sweetness that is just right. This is really a good breakfast option, or snack. It’s very filling for a small size.
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Adapted from: Joy of Baking (with my own modifications)