Strawberry Streusel Muffins- 4/4/10

1/2 cup butter or margarine, softened (I always use smart balance to reduce fat/cal)
1/2 cup granulated sugar
1 large egg
2 cups all-purpose flour, unsifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup fresh strawberries (used about 1.5 cups)
Powdered Sugar (Skipped this step to reduce sugar_

Instructions:

For streusel topping:

In a medium sized bowl combine 1/2 cup unsifted all-purpose flour, 1/2 cup quick-cooking rolled oats, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. With a pastry blender or 2 knives, cut in 6 tablespoons butter until the mixture resembles coarse crumbs. Briefly rub the mixture between your fingers to blend in butter (reduced the butter to 4.5 tablespoons)

For Muffins:

Heat oven to 400° F.

Grease muffin pan.

In a large bowl, beat together butter and granulated sugar until light and fluffy. Add egg. Beat until well blended.

In a medium size bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a small bowl, combine milk, sour cream and vanilla. Add the flour mixture to the butter mixture alternating with the milk mixture. Beat just until batter is combined. Gently fold in strawberries.

Spoon batter into greased muffin cups. (Fill about two-thirds full). Sprinkle tops of muffins with the Streusel Topping (with the way the streusel turns out it is best to scoop a tablespoon onto each muffin...measures out to be a perfect amount for 12 muffins)

Bake for 20-25 minutes (23 min. is perfect in my oven) or until toothpick inserted in the center of a muffin comes out clean. Cool muffins in pans on a wire rack for 5 minutes before removing from the muffin cups. Sprinkle with powdered sugar and serve (skipped this step).

This muffin is quit fresh, moist and light! The texture is perfect and not to sweet but full of flavor; which makes a great addition to any breakfast!