Strawberry Muffins

1 ¾ cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
2 eggs (beaten)
1 teaspoon vanilla extract
½ cup milk
½ cup butter (melted)
1 cup fresh strawberries (chopped and light tossed in 2 tablespoons of flour)
Streusel-
¼ cup chopped toasted pecans
¼ cup brown sugar
¼ cup all purpose flour
2 tablespoons butter (melted)
Strawberry Butter-
½ cup butter (softened)
1/2 cup fresh strawberries (chopped)
1 cup confectioners sugar (powdered sugar)
¼ cup toasted pecans (finely chopped)

METHOD:

Step 1: Pre-heat your oven to 375 degrees and grease the bottom and sides of an 18 cup muffin tin/s. Mix together all ingredients for the streusel and set aside.

Step 2: Mix together for the muffins- 1 ¾ cups flour, 2/3 cup sugar, and 2 teaspoons baking powder.

Step 3: In a separate bowl mix ½ cup milk, ½ cup melted butter, 2 beaten eggs, and 1 teaspoon vanilla extract. Gently mix this mixture into the flour mixture. Fold in lightly floured chopped strawberries.

Step 4: Pour muffin batter into your tins and top with the streusel mixture. Bake at 375 degrees for 25-30 minutes (you can check to see if their done by sticking a toothpick into the muffins. If it comes out clean, their done)

Step 5: Allow muffins to cool for 10 minutes before removing them from the pan or else they will stick. Finish cooling muffins on a wire rack.

Step 6: Now you are going to make the strawberry butter by thoroughly mixing ½ cup butter and 1 cup powdered sugar. Fold in chopped strawberries and toasted pecans. Chill until needed and soften before serving. The strawberries butter can be spread on the inside of halved muffins.