A Friendcation

Hey all! We just got home Saturday night. Last week we spent the week in Myrtle Beach with family and friends. Although the weather was a little iffy the first few days, it was a fabulous way to kick of summer vacation!

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The beach was beautiful-we entertained ourselves with parasailing, swimming, miniature golf, shopping, and of course relaxing on the beach (that is when the sun finally came out)…
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A major bonus was that we rented a “pet friendly” house so Tank was able to tag along…
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As soon as he sees a suitcase being packed, he puts on his best sad face. It is pathetic really.

I think he was pleasantly surprised we took him along (even after a long 14 hour ride in the car). He looks happy anyhow!

Before heading to the beach I needed to use up some of the strawberries that I had picked earlier in the week. I came across a strawberry muffin recipe that was perfect for a beach breakfast.

This is, by far, my favorite muffin recipe, ever.
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They are topped with a cinnamony streusel and filled with deliciously sweet fresh strawberries, mmmm…
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I hope you give them a try, because they are seriously fabulous!
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Strawberry Streusel Muffins
Makes about 8 large or 18 regular muffins
Muffin

1/2 cup butter, softened
3/4 cup sugar
2 eggs

1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
2 cups flour, plus 2 TBS
1/2 cup milk
2 cups strawberries, chopped
Streusel Topping
1/4 cup butter, melted

1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon cinnamon
1/2 cup flour

Preheat oven to 375 degrees.

For the muffins…
Combine butter and sugar (for muffins) in a large bowl. Add eggs and vanilla until combined.
In a separate bowl mix 2 cups flour, salt, and baking powder.
Add milk and flour mixture, alternately, to the muffin batter.
Toss the strawberries with 2 TBS flour, then gently fold into muffin mixture.
Fill muffin tins.

For the streusel…
Combine all ingredients in a bowl with a fork until crumbly. Sprinkle (generously!) over muffin batter.

For the baking…
Bake until a toothpick comes out clean…about 16 minutes for regular muffins and 23 minutes for large muffins.
After cooled, topped with powdered sugar-because it’s pretty!

Store in the fridge.

If you don’t like strawberries-raspberries, blueberries, or peaches would be great, too!

Today’s Workout

20 minute run, followed up with a quick arm workout

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Trackbacks/Pingbacks

  1. A Peachy Breakfast | Sneaks and Sweets - August 16, 2013

    […] recipe is a twist off of my Strawberry Streusel Muffins (Which by the way I forgot to include eggs in the recipe! Whoops!). These muffins were so delicious […]

  2. A Peachy Breakfast | Sneaks and Sweets - August 16, 2013

    […] recipe is a twist off of my Strawberry Streusel Muffins (Which by the way I forgot to include eggs in the recipe! Whoops!). These muffins were so delicious […]

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