Strawberries and Cream Muffins

• large eggs↗2
• turbinado sugar↗1 cup
• butter, melted but not hot↗1⁄2 cup
• vanilla extract↗1 teaspoon
• unbleached all-purpose flour↗2 cups
• baking powder↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• sour cream↗1 cup
• cream cheese↗3 ounces
• strawberry preserves↗1⁄2 cup
• Streusel↗
• chopped pecans1⁄4 cup
• dark brown sugar, packed↗1⁄3 cup
• unbleached all-purpose flour↗1⁄4 cup
• tablespoons butter, melted↗2

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a large bowl beat eggs.

3. 3

   Gradually beat in sugar.

4. 4

   Add 1/2 cup melted butter and vanilla while still beating until blended.

5. 5

   In another bowl, mix flour, baking powder, salt and baking soda.

6. 6

   Add flour mixture to egg mixture alternately with the sour cream.

7. 7

   Line muffin tins with paper muffin cups, and Spoon about 1 tablespoon of your batter into each cup.

8. 8

   Add 1 teaspoon strawberry preserves in center of each, covered with a a level teaspoon of cream cheese, and top with more batter.

9. 9

   Combine pecans, brown sugar, and 1/4 cup flour and 2 Tablespoons melted butter to make streusel.

10. 10

    Top with 1/2 teaspoon preserves and cover with 1/2 teaspoon of streusel.

11. 11

    Bake muffins in your preheated oven for 20 to 25 minutes.