Friday, April 23, 2010

Strawberry Strudel Muffins

Strawberry season is here! Somehow I can't seem to resist buying the four pound flat of berries. Then again, when it's $2.50 for one pound and $4.00 for four....well, it just seems silly not to go all out.

Inevitably, I'm forced to come up with creative ways to use the berries. As awesome as they are as-is, it can get a bit boring. I'll make real strawberry milk, salads, and ice cream topping....but trust me, it can be hard to make a dent!

So, I present here Strawberry Strudel Muffins. Not too sweet, heavy on the berry goodness. The kiddos have approved these for breakfast as well as snacking.

Strawberry Strudel Muffins

2 1/3 c flour
4 tsp baking powder
1/2 tsp salt
1/2 c sugar
1/4 c butter, softened
1 egg
1 c milk
1 tsp vanilla extract
1 1/2 c fresh strawberries, chopped

Preheat oven to 375F.

In a medium bowl, combine flour, baking powder and salt. Set aside.

In a large mixing bowl, cream butter and sugar together. Add egg; stir in milk and vanilla until well-combined. Add the flour micture to the wet ingredients and mix well. Stir in strawberries. Grease a 12 muffin pan and divide batter evenly amoung the cups.

Strudel Ingredients:
1/4 cup sugar
1/8 cup flour
1/2 teaspoon cinnamon
1/2 tsp cardamom
1/8 cup butter

Strudel Directions:
In a small bowl, mix together sugar, flour, cinnamon, and cardamom. Cut in butter until mixture is crumbly. Sprinkle over muffins.

Bake 25-30 minutes or until golden brown. Makes 12 muffins.


  1. Anything with streusel topping is a winner in my book.

    Speaking of strawberry milk, you've made me think that maybe adding strawberries to my almond milk recipe could be pretty tasty...

  2. I bet it would! I add them to plain soy milk, and it's great. Frozen strawberries work best, because they help keep the milk cold!