Strawberry Streusel Muffins

These were an interesting endeavor. I mixed up the batter ingredients from the original recipes and found that the batter was way too dry. So I looked through some other muffin recipes I've tried before and decided to add 1/4 cup milk. It worked! The end result was tasty and exactly the right consistency. I actually wrote a review on the website where I found the recipe, adding my alteration, but it was erased. Oh well, I tried.

Strawberry Streusel Muffins
A variation on this recipe from Taste of Home



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
1/4 cup milk
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, sour cream and milk; 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°F for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.