From Texas Blossoms by the Richardson Woman’s Club,
richardsonwomansclub.com, Photo by Kelly Yandell
1 ½ cups fresh strawberries, coarsely chopped
¾ cup sugar, divided
1 ¾ cups flour
½ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
2 eggs, beaten
4 tablespoons butter, melted
1 teaspoon vanilla extract
For Streusel Topping
½ cup chopped pecans
½ cup packed brown sugar
¼ cup flour
2 tablespoons butter, melted
Makes 12 regular or 24 mini-muffins
- Preheat oven to 425°F.
- In small bowl, combine strawberries and ½ cup sugar. Set aside for 1 to 2 hours. Drain and reserve liquid and strawberries separately.
- In small bowl, combine flour, baking soda, nutmeg and salt and set aside. In medium bowl, mix eggs, butter, vanilla extract, the remaining ¼ cup sugar and liquid from strawberries. Add flour mixture and stir just until combined. Fold in reserved strawberries. Spoon into greased muffin tins.
- For topping, mix together pecans, brown sugar, flour and butter. Sprinkle over each muffin.
- Bake for 10 to 12 minutes or until muffins test done.