Strawberry Streusel Muffins

A new farmers' market opened up about a mile from our house. Erik and I went on Sat. morning (the weather was just perfect - sunny and in the low 70s) and bought some delicious strawberries. This morning, I decided to make some Strawberry Streusel Muffins (from my current favorite muffin cookbook). As usual, I made 6 large muffins and we had some with coffee. I was quite happy with them - next time I would try adding a little bit more streusel. It was the first time I had ever made muffins with streusel and I'm excited to try it again. I didn't want them to be too sweet so I went a little light on the streusel and would have liked a little more. After I added the milk, eggs and vanilla (I followed the recipe which instructed to add those ingredients all at once), the batter didn't really ever get smooth again. After I added the flour, it turned into the muffin batter consistency that I'm used to seeing and the muffins were no worse for the wear but next time, I might add the milk, eggs and vanilla separately and mix after each addition to incorporate better.

Strawberry Streusel Muffins
Makes 6 large (or 12 regular) muffins
Adapted from Totally Muffins Cookbook

Streusel Topping
0.5 stick butter
0.5 cup brown sugar, packed
0.5 teaspoon cinnamon
pinch of salt
2/3 cup all-purpose flour

Muffins
1 stick butter
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla
0.75 cup milk
1.75 cup all-purpose flour
2.5 teaspoons baking powder
0.25 teaspoon salt
1.5 cups strawberries, hulled and coarsely chopped

1. To make stresusel topping, cream together butter and brown sugar until smooth. Add cinnamon and salt. Mix until blended. Add flour and mix with fingertips just until crumbly. Can be made in advance and refrigerated for up to a week.
2. Preheat oven to 375 degrees. Grease muffin tins (I like to use Baker's Joy)
3. Cream together butter and sugar until light and smooth.
4. Add eggs, vanilla and milk (next time, I would try adding these ingredients one at a time and beating in between each addition and add the milk slowly while lightly beating). Lightly beat until smooth.
5. In small bowl, combine flour, baking powder and salt.
6. Add to liquid ingredients and stir by hand just until flour disappears.
7. Gently stir in strawberries.
8. Scoop into muffin tins. Sprinkle streusel on top of batter.
9. Bake for about 25 minutes, until toothpick inserted into center comes out clean.
10. Enjoy!