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.
Heat the oven to 400F degrees. Grease the cups of a regular 12-cup muffin tin.
Prepare the streusel topping by mixing together in a small bowl 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 ⅔ 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.
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.Serving size: 1 muffinClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Strawberry Streusel Muffins Recipe
Amount Per Serving (1 muffin)
Calories 225Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 32g11%
Fiber 1g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.