This post may contain affiliate links. Please read our disclosure policy.
Weight Watchers Recipe of the Day: Strawberry Streusel Muffins
Still warm from the oven, these strawberry streusel muffins were a big hit when I served them for breakfast on Mother’s Day.
Moist, light and sweet, the streusel topping really makes them special.
Ingredients
For the streusel topping:
- Finely chopped pecans
- Brown sugar
- All-purpose flour
- Melted butter
For the muffins:
- Milk
- Vegetable oil
- Grated orange peel
- Egg
- All-purpose flour
- Chopped fresh strawberries
- Sugar
- Baking powder
- Salt
How to Make Strawberry Streusel Muffins, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 400F degrees. Grease the cups of a 12-cup standard muffin pan, or line with paper liners and lightly spray the liners with nonstick baking spray.
Step 3: Prepare the streusel topping by mixing together the pecans, brown sugar, flour and butter in a small bowl (affiliate link) until well blended. Set aside.
Step 4: In a large bowl mix together the milk, oil, orange peel and egg until well blended.
Step 5: To the wet mixture, stir in the flour, strawberries, sugar, baking powder and salt just until blended.
Step 6: Distribute the batter evenly among the prepared muffin cups—they should be about 2/3 full. Sprinkle the streusel topping evenly over the muffin batter.
Step 7: Bake 15 to 20 minutes, or until a wooden toothpick inserted in the center of the muffins comes out clean.
Step 8: Remove from the oven and let muffins cool in the pan for about 5-10 minutes. Carefully remove the muffins from the pan—you may have to loosen around the edges with a sharp knife—and place on a wire rack to cool a bit. Serve muffins while still warm.
Recipe Notes
I used a little less oil, a little more milk and decreased the pecans a bit to lighten up these muffins a tad. But I didn’t get carried away since this was Mother’s Day and I wanted them to be celebration worthy!
Most muffins are best the day you make them.
But you can freeze any extras. Then when you need something special to brighten up your morning, pull one out and put it in the microwave (affiliate link) for a few seconds (15-20 if frozen, less if in the fridge) and you’ll have a warm delicious muffin to put a smile on your face.
How Many Calories and WW Points in these Strawberry Muffins?
According to my calculations, each muffin has about 225 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
Which is way less than anything you’d grab at the grocery store or coffee shop. Enjoy!
If you’ve made these Strawberry Streusel-Topped Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Strawberry Streusel Muffins Recipe
Ingredients
Streusel Topping:
- 1/4 cup finely chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons melted butter
Muffins:
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon grated orange peel
- 1 large egg
- 2 cups all-purpose flour
- 1 cup finely chopped fresh strawberries
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Instructions
- Heat the oven to 400F degrees. Grease the cups of a regular 12-cup muffin tin (affiliate link).
- Prepare the streusel topping by mixing together in a small bowl (affiliate link) the pecans, brown sugar, flour and butter until well blended. Set aside.
- In a large bowl mix together the milk, oil, orange peel and egg until well blended.
- Stir in the flour, strawberries, sugar, baking powder and salt just until blended.
- Distribute the batter evenly among the 12 muffin cups. They should be about 2/3 full.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake 15 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for about 5 – 10 minutes. Carefully remove the muffins from the pan. You may have to loosen around the edges with a sharp knife. Place on a rack to cool a bit. Enjoy warm.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 9 SmartPoints (Purple plan) 6 PointsPlus (Old plan) I used a little less oil, a little more milk and decreased the pecans a bit to lighten up these muffins a tad. But I didn’t get carried away since this was Mother’s Day and I wanted them to be celebration worthy! Most muffins are best the day you make them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Betty Crocker’s Easy Entertaining (affiliate link)
This video from Joy of Baking shows how she makes Blueberry Streusel Muffins:
More Lightened Up Baked Treats You Might Also Like:
Low Fat Lemon Blueberry Oatmeal Muffins
