What is Streusel?

The word is often confused with “strudel” here in the U.S., but they’re not even close to the same thing. Strudel is of course a type of layered pastry that hails from Austria. Streusel is a crumb topping that was first popularized in Germany. The word itself means “scattered” or “sprinkled”, or more literally “strewn.” A classic streusel is a mixture of flour, white sugar and soft butter, sometimes with a little cinnamon mixed in. It’s a nice way to add sweetness, richness and texture to a cake. 

This recipe works so well for our family because it has protein in there to add nutrition and we make half the batter as regular sized muffins and the other half as mini muffins. We keep them in the freezer and heat in the microwave in the mornings for a simple grab and go breakfast. And the streusel topping really makes these taste like “normal muffins” #momwin

This recipe can use whatever fruit you would like (fresh or frozen). We mixed together cherries, blueberries, and raspberries.

Which berries are you going to use? Comment below!

Berry Protein Streusel Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Berry Protein Streusel Muffins

Ingredients

    Muffins:
  • 5 T flax Seed
  • 3 1/2 C flour
  • 4 scoops protein powder, vanilla
  • 1 T baking powder
  • 1 t salt
  • 1 C butter, softened
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 4 Large eggs
  • 1 1/4 C milk
  • 1 C greek yogurt
  • 4 C berries, your choice
  • Streusel:
  • 1 C sugar
  • 2/3 C flour
  • 1/2 C butter, softened
  • 3 t cinnamon

Instructions

Preheat the oven to 350 and grease muffin tins (I do half mini and half regular sized)

Streusel:

In a small bowl, mix together ingredients until it's crumbly. Set aside.

Muffins:

In a medium bowl, whisk together flour, flax, baking powder, protein, and salt

In a large bowl beat butter and sugar until fluffy.

Add eggs, vanilla, milk, and greek yogurt, scraping down the sides periodically.

Add flour mixture and stir just until combined.

Fold in fruit.

Portion out batter in muffin tins until 3/4 full.

Sprinkle streusel topping on top.

Bake until tops spring back when lightly poked. (approx. 15 minutes for mini and 22 minutes for regular)

Store in fridge or freezer.

Notes

This recipe is made for prepping easy breakfasts. you can cut the recipe in half if you are making for one time.

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