Nothing says fall like fresh homemade muffins. I like finding different recipes and then putting my own spin on them. This muffin recipe is based off of the strawberry streusel muffin recipe that you can find on cooks.com.
|Prep Time||1 hour|
|Cook Time||15 minutes|
|Passive Time||45 minutes|
- 1 cup flour
- 1 cup coconut flour You can skip the coconut flour and just add 2 cups of normal flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup chopped mango or whatever fruit you want
- 1/3 cup sugar
- 1/2 cup whipping cream I used 1/2 & 1/2 plus 2 Tbsp 2% Milk
- 1 egg
- 1/2 tsp vanilla
- 1/3 cup butter melted
- Preheat the oven to 400 degrees. Combine the fruit and sugar. Let stand 5 minutes. Stir in the cream, egg and vanilla until well blended. Add in the flour, baking powder and salt. Add the melted butter and stir until blended. Spoon into 10-12 greased muffin pan cups. Sprinkle with topping.
- For the topping: Combine flour, nuts, sugar, butter, and cinnamon in a medium bowl until the mixture comes together in large crumbs
- Bake 12 to 15 minutes until toothpick comes out clean. Gives 10-12 large muffins.
Prep time includes the peeling and dicing of the mango--if you use other fruits, the prep time is shorter. The streusel topping texture depends on the softness (and amount) of the butter; if the butter is too soft, or if you don't measure enough, it doesn't come together as large crumbs and stays as a fine mixture.
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