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Strawberry Streusel Mini-Muffins

(Adapted from Weelicious’ Strawberry Muffins)

2 cups whole wheat flour

3 tsp. baking powder

1/2 tsp. salt

1 large egg

3/4 cup milk (may substitute soy milk or almond milk)

1/4 cup vegetable oil

1/2 cup honey

1 tsp. vanilla

1 tsp. lemon zest

1 1/2 cups strawberries, chopped

For the streusel:

1/4 cup butter

Additional 1/4 cup whole wheat flour

1/4 cup brown sugar, packed

Preheat the oven to 375 degrees. In a medium bowl, combine the first three ingredients. In a separate mixing bowl, whisk together the egg, milk, oil, honey, vanilla, and lemon zest. Slowly add the dry ingredients to the wet ingredients, stirring moderately but not too vigorously, until all of the ingredients are mixed. Fold in the chopped strawberries. Line or grease mini muffin tins and fill 2/3 of the way with batter. In a small bowl, mix together the butter, additional whole wheat flour, and brown sugar until the mixture is crumbly. Sprinkle about 1/2 teaspoon on top of each muffin. Bake for 20 minutes, or until light brown. The tops of the muffins should spring back when you touch them. Makes approximately 3 dozen muffins.