Strawberry Coffee Cake Streusel Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCafeMyWay #CollectiveBias

I don’t know about you but mornings are rough. I am so bad at waking up so I sleep until the very last minute. I give myself minimal time to get ready for work and I am rushing around making sure I haven’t forgotten anything. I certainly don’t give myself enough time to eat breakfast at home, so I eat it at my desk everyday, which means I need something portable. I often find myself toasting an english muffin, and while it does the job, it certainly isn’t anything to write home about. If I planned ahead and made something for breakfast at the beginning of the week that I could grab as I ran out the door, I would be a much happier camper.

 If you are a fellow coffee fan, check out this fun McCafé quiz to see what type of brew is right for you!

There are two givens for me every morning. One is that I will be running late, the other is that I need coffee. I cannot, under any circumstance, face the day without a healthy dose of caffeine. I teach 9th grade, and there is no way that anyone can withstand that many 15 year olds without coffee! Since I have approximately 1.3 seconds to leave the house once I am finished getting ready, I really don’t have time to wait for a pot to brew, so the one cup coffee pots that have become so popular in the last couple of years are really a life saver for me.

I recently found McCafé coffee pods at Walmart and was excited to try them! They are made from 100% Arabic beans and they had a eight different flavor choices to choose from. I chose the dark roast because I prefer a bolder coffee. They also had bags of coffee, which I will have to pick up for when I have more time on the weekends!

 So now that I have solved my coffee problem, I decided to work on my goal of making a breakfast that I can take with me in the mornings. Muffins are the perfect portable food and my daughter loves them too, which is always a plus. I have started to see strawberries pop up in stores again and knew that they would be the perfect ingredient to include in these.

I didn’t want a plain old regular muffin, so I added a coffee cake type streusel to the top of butter, oats, cinnamon, and brown sugar. This topping really makes these muffins special. It adds some texture and sweetness and the hint of cinnamon gives it that warm taste of coffee cake.

These muffins are packed with delicious things. Strawberries, check. Streusel, check. Cinnamon and sugar, check. Come on, what’s not to like!?

These Strawberry Coffee Cake Streusel Muffins are the perfect start to the day and pair perfectly with my McCafé coffee. While I love these for breakfast, they are great after any meal or when you need an afternoon pick me up! I just ate one with my afternoon cup of coffee and I know it will keep me going now till dinner time. Try these once strawberries come in season in your area and I hope you love them as much as I do!

Print

Strawberry Coffee Cake Streusel Muffins

Ingredients

• 1/2 cups all purpose flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 cup diced strawberries
• 6 tbsp.of butter melted
• 1 large egg
• 2 tsp. vanilla extract
• 1 cup sour cream
• Streusel Topping:
• 1/2 cup oats
• 1/4 cup brown sugar
• 2 tbsp. butter melted
• pinch of cinnamon
• 1 tbsp. sugar
• 1/4 tsp. cinnamon

Instructions

1. Preheat oven to 350 degrees and line a muffin tin with paper wrappers.
2. Stir together your flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, stir together melted butter, sour cream, vanilla, and the egg. This will be a thick mixture, so keep stirring until mixed well.
4. Slowly add wet ingredients into the dry ingredients. Stir together until well incorporated. This will be a very thick batter.
5. Fold in the strawberries.
6. Evenly split batter between the 12 muffin wells.
7. To make the streusel, mix together the oats, brown sugar,melted butter and pinch of cinnamon.
8. Spoon 1 tsp. of mixture over each muffin well. Mix together the remaining cinnamon and sugar and sprinkle over each muffin.
9. Bake for 25 minutes or until golden brown and a toothpick inserted comes out clean.
10. Let cool for five minutes and then remove from tins. Let cool completely before eating so that the strawberries firm back up.
11. (Note: Due to the topping, these muffins may sink a little on the top and will not be a perfectly domed muffin.)