The strawberry is one fruit everyone in my family likes. This strawberry streusel muffin recipe is one of my family’s favorites! From the first time I made these, a few years ago, we were hooked. I make them a couple of times during strawberry season with the best berries Florida has to offer! Florida strawberry season falls in the winter months and we often take time at the end of the season to head over to nearby Plant City to pick our own red, juicy berries. It’s a great family event and quality time spent together on a weekend day. After picking for a couple of hours, we end up with a few flats and I come home eager to make freezer strawberry jam, strawberry ice cream and any other strawberry recipe I can get my hands on. Many of the berries end up being frozen for later use in smoothies, milkshakes and more. Frozen berries are a good choice to make my strawberry sauce which is perfect over toasted pound cake or vanilla ice cream or a combination of both.
I found this recipe in a cookbook dedicated to the luscious red berries – Simple Strawberry Sensations! by Laura York, a former meteorologist in the Tampa Bay area. Every recipe in her cookbook uses strawberries. Over time, you’ll see I’ll post other recipes from this book.
But first, let’s talk about these muffins. Although they are a bit involved to make they are well worth the effort. Originally the recipe called for sliced strawberries but, after making them a couple of times, I decided to chop them. The muffins tend to fall apart when the berries are sliced, especially if the berries are big, which is often the case with Florida strawberries. The smaller berry pieces really work better at keeping the muffin together. Serve these muffins for breakfast, brunch, on a buffet or as an accompaniment to an breakfast quiche. For a different twist on the icing, substitute lemon or lime juice for orange juice.