Strawberry Streusel Muffins

makes 12 standard muffins

1 1/2 cups unbleached all-purpose flour

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

8 Tablespoons (4 ounces) unsalted butter, melted

1 cup sour cream

1 extra large egg

1 teaspoon vanilla extract

1 cup small diced fresh strawberries

2 Tablespoons strawberry preserves, divided

3/4 cup streusel topping (recipe below)

Preheat the oven to 350º F.  Line a standard 12-cup muffin tin with paper liners.  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  In a separate bowl, combine the butter, sour cream, eggs, and vanilla.  Gently mix the wet ingredients into the dry ingredients just until the mixture comes together.  The mixture will be more like a dough than a batter.  Fold in the strawberries.  Evenly fill the muffin tins (I use a 2-ounce ice cream scoop).  Push 1/2 teaspoon of strawberry preserves into the center of each batter mound, pushing below the surface.  Using a skewer, swirl the preserves through the batter using a figure-eight motion.  Top each muffin with 1 tablespoon of the streusel topping.  Bake for 30 minutes.  Allow the muffins to cool in the tin for 5 minutes. Remove the muffins and cool completely.  Enjoy!

Streusel Topping

makes 3 cups, enough for 4 batches of muffins

1 2/3 cups confectioners' sugar

1 1/3 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

12 Tablespoons unsalted butter, cold and cubed

In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients.  Mix on medium speed until the butter is blended with the dry ingredients and the mixture has a crumb-like texture.  Store any remaining streusel in an airtight container in the refrigerator or freezer  for another use. 

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