Scrumptious Sunday--Strawberry Muffins

I love these muffins because they are versatile in that you can change the kind of berries and yogurt you use in the batter!  I have done these using blueberry yogurt and blueberries. I have also done blackberries with raspberry yogurt. You can also use frozen berries not just fresh. 

Strawberry Streusel Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup strawberry yogurt
• 1/4 cup sour cream
• 1 cup chopped fresh strawberries
• 
  
• STREUSEL TOPPING:
• 1/4 cup packed brown sugar
• 5 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold butter

In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full.      For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.      Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. 

For more scrumptious recipes, head over Happy to be at Home!

**photo courtesy of Taste of Home