#FoodieExtravaganza ~ Strawberry Coffee Cake Muffins

It's Foodie Extravaganza Day and this month's theme is Coffee Cake with Caroline from Caroline's Cooking hosting. What is Foodie Extravaganza? It's when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. You can check out our group Pinterest board for past recipes. If you're a blogger, you can join along with us by requesting to join on our Facebook page.

I had some issues this month! This is strawberry coffee cake muffin recipe number two that I made for this month's reveal day, and there was really only this one muffin from batch number two that was the most photogenic. My first recipe was delicious, but the muffins all sunk and spread pretty badly. There are a lot of possible reasons for that, but I decided to try one more new recipe and see if I had better luck. This one also spread quite a bit, but they didn't sink nearly as much. They are very tasty, and remind me of almost strawberry oatmeal, maybe because of the almond for texture. They are delicious! The original recipe suggests using a glaze drizzled over the top for added sweetness, but I didn't think they needed it though I'm sure it would be a tasty addition. The tops get a nice crunch and sweetness to them, and the batter is tender and full of tasty fresh strawberries. Definitely worth trying and I will be revisiting these recipes to see if I can work out my "kinks"!

Now, on to the rest of the goodness being shared this month:

• Almond Raspberry Cake by Food Lust People Love
• Blueberry Coffee Cake Muffins by From Gate to Plate
• Blueberry vanilla coffee cake by Fearlessly Creative Mammas
• Cappuccino Cake by G'Gina's Kitchenette
• Caramel Coconut Coffee Cake by cookinandcraftin
• Classic Coffee Cake by Basic N Delicious
• Coffee Cake Cookies by Sew You Think You Can Cook
• Coffee Cake in a Jiffy by Our Good Life
• German Beer Coffee Cake by Wholistic Woman
• Gluten free hazelnut pear cake by Caroline's Cooking
• Kärleksmums (Swedish Coffee Cake) by Tara's Multicultural Table
• Lemon Thyme n Mint Loaf by Baking in Pyjamas
• Polish Placek by Cooking With Carlee
• Simple Coffee Cake by Sneha's Recipe
• Strawberry Coffee Cake Muffins by Making Miracles

Strawberry Coffee Cake Muffins adapted from Spoonful of Flavor

Ingredients

For the muffins
¼ cup sliced almonds, finely chopped
¼ cup packed dark brown sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
10 tablespoons unsalted butter, softened
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream
1 egg
1 teaspoon vanilla extract
1 cup diced fresh strawberries

Instructions

1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin-tin with paper liners.
2. In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
3. In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
4. In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold strawberries into batter.
5. Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
6. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.