Strawberry Muffins with Walnut Streusel
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5
10 reviews
Excellent
Strawberry Muffins with Walnut Streusel
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These Strawberry Muffins with Walnut Streusel are the perfect baking project for a long weekend and a leisurely breakfast!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 tablespoons butter unsalted, at room temperature
- 1 ¼ cups white sugar
- 2 tablespoons lemon fresh zest, about 1 large lemon
- 1 egg egg and 1 egg yolk
- 1 teaspoon vanilla extract pure
- 1 cup buttermilk
- 1 ½ cups strawberries fresh, quartered
For the Streusel
- 1 cup all-purpose flour
- 1 cup light brown sugar
- ⅔ cup walnuts finely chopped California walnuts, plus ⅓ cup medium chopped for garnish
- 8 tablespoons unsalted butter melted
- 2 tablespoons lemon fresh zest, about 1 large lemon
- 1 teaspoon salt sea salt
Instructions
- Preheat your oven to 350°F
- Line 2 cupcake tins with wrappers and spray with non-stick baking spray.
- In a large mixer combine the butter and sugar until pale yellow, add the zest, egg, egg yolk, and vanilla and beat well for an additional 2-3 minutes making sure to scrape down the sides. Add the dry ingredients and the buttermilk until mix until combined, making sure to scrape down the sides during the process. Remove the bowl from the mixer, and fold in the strawberries. Set the batter aside.
- Make the California Walnut Streusel by combining all ingredients in small bowl. Using your fingers, mix it around until it’s crumbly and set aside.
- Fold half of the streusel mixture into the batter and stir to combine. Spoon ¼ cup of the batter into each cupcake mold. Sprinkle the top with a few teaspoons of the streusel. Bake for about 30-35 minutes, or until the cake is light and fluffy and a toothpick can be inserted into the center and is clean when removed. Remove from oven and let cool before serving.
Notes
- How do you store these: in an airtight container in the fridge is my method of choice! They will last for about a week in the fridge. Or you can store them in the freezer for months on end but good luck letting them sit around that long. They’ll be long gone within a few weeks!
Nutrition Information
Show Details
Calories
233kcal
(12%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
28mg
(9%)
Sodium
274mg
(11%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
262IU
(5%)
Vitamin C
7mg
(8%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Muffins
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 274mg | 11% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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