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Strawberry Pecan Streusel Muffins

Teresa Ambra
These amazing muffins puff up beautifully and taste even better than they look! Strawberries and Strawberry flavored Greek Yogurt are included in the muffin base. Then they're topped with a lovely brown sugar and pecan streusel topping before baking. After their baked, a creamy vanilla icing is added on top. Strawberry Pecan Streusel Muffins are great for holiday or special occasion breakfasts.
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Prep Time 40 minutes
Cook Time 24 minutes
Total Time 1 hour 4 minutes
Course Breads, Rolls and Muffins/Breakfast, Breakfast
Cuisine American
Servings 18
Calories 265 kcal

Ingredients
  

STREUSEL TOPPING:

  • 1/3 cup brown sugar packed
  • 1 tbsp. granulated sugar
  • 1/4 cup unsalted butter melted
  • 2/3 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 cup chopped pecans

MUFFINS:

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 5.3 oz. container Strawberry Greek yogurt
  • 2 tsp. vanilla extract
  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp. heavy whipping cream or half-and-half
  • 2 cups fresh strawberries diced

GLAZE:

  • 1 cup confectioners’ sugar
  • 3-4 tbsp. heavy whipping cream
  • 1/2 tsp. vanilla extract

Instructions
 

STREUSEL TOPPING:

  • In a small mixing bowl, combine all the ingredients.
  • The mixture will be crumbly.
  • Set aside.
  • Preheat oven to 425°.
  • Spray muffin pans with Baker’s Joy nonstick cooking spray.
  • Set aside.

MUFFINS:

  • In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
  • Stir in flour and strawberries gently with a wooden spoon until ingredients are just moistened.
  • Don’t overmix the batter.
  • Spoon the muffin batter into prepared muffin tins all the way up to the top.
  • Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
  • Bake for 5 minutes at 425°.
  • Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
  • Cool about 10 minutes.
  • Add glaze.

GLAZE:

  • Whisk all of the ingredients together.
  • Allow muffins to cool about 10 minutes in muffin tins.
  • Remove muffins from baking tins and place on wire rack.
  • Place glaze mixture in a zip lock bag and cut off corner.
  • Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt before adding to ingredients.
NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 265kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 49mgSodium: 141mgPotassium: 112mgFiber: 1gSugar: 22gVitamin A: 350IUVitamin C: 14.9mgCalcium: 30mgIron: 0.5mg
Keyword breakfast, brunch, muffins, pecans, strawberries
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