Makes 12 muffins
|Lemon Streusel Topping|
|1-1/2||cups all-purpose flour|
|2||teaspoons baking powder|
|1||teaspoon ground cinnamon|
|1/2||cup (1 stick) butter, melted|
|1-1/2||cups fresh strawberries, chopped|
|1||teaspoon grated lemon peel*|
*Be sure to wash lemons thoroughly before using their peel. For easier grating, run the lemon diagonally across a grater rather than up and down. One medium lemon will yield two to three teaspoons grated peel.
- Preheat oven to 375°F. Paper-line 12 (2-1/2-inch) muffin cups. Prepare Lemon Streusel Topping and Lemony Glaze; set aside.
- Combine flour, sugar, baking powder, cinnamon and salt in large bowl. Combine milk, butter and egg in small bowl until well blended. Stir into flour mixture just until moistened. Fold in strawberries and lemon peel. Spoon evenly into prepared muffin cups. Sprinkle Lemon Streusel Topping evenly over tops of muffins.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Drizzle Lemony Glaze over tops of warm muffins. Serve warm or cool completely.
Combine 1/2 cup powdered sugar and 1 tablespoon fresh lemon juice in small bowl, stirring until smooth.
Lemon Streusel Topping
Combine 1/4 cup chopped pecans, 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon and 1/2 teaspoon grated lemon peel in medium bowl. Add 1 tablespoon melted butter or margarine, stirring until crumbly.
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