Strawberry Swirl Muffins
On April 1st, I thought Sunday brunch was ruined forever when I read that the New York Times planned to stop publishing their famed crossword puzzle. In that moment, my heart sank. Seriously, it was like finding out Christmas is canceled this year.
Not that I actually do the Sunday Times crossword puzzle. Instead, I just fantasize about curling up with the giant paper, some strawberry swirl muffins, and coffee while I meander my way through all the sections. The grand finale is completing the crossword puzzle. In ink. With no mistakes. I know it’s all in my head, but how could they take this away from me? How is it we get so attached to something we don’t actually do?
It was only after reading through the entire article that I realized it was a prank and remembered why I hate April Fool’s day: I’m gullible, I hate that I’m gullible, and I really wish someone would get rid of this “holiday”.
So, for now, the fantasy is safe and, thank goodness for that, because these strawberry swirl muffins go great with coffee and a lazy morning when there’s nothing more pressing to do than think about working on an imaginary crossword puzzle.
- ¾ cup strawberry jelly
- Juice from ½ a lemon
- ¼ cup butter, melted
- ⅓ cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- For the Streusel Topping
- ½ cup slivered almonds
- ½ cup flour
- ½ cup brown Sugar
- ¼ cup cold butter, cubed
- In a small bowl combined the jelly and lemon juice. In another large bowl, whisk the butter, sugar, eggs, milk and vanilla. Add the flour, the baking powder, and salt and stir until just combined.
- In a medium bowl, combine the almonds, flour, and brown sugar. Add the butter and, using your hands, work the butter through the ingredients until the mixture has the texture of sand.
- Fill each muffin hole ¾ full with the batter. Drop approximately 1 tablespoon of the jelly in the center of each muffin. Using a toothpick or skewer, stir the jelly in so it looks like swirls. Top each muffin with the streusel topping.
- Bake the muffins for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to cool for about five minutes in the muffin tin before removing. Serve warm or at room temperature.
The post Strawberry Swirl Muffins appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2016/04/strawberry-swirl-muffins.html
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