Strawberries And Cream Muffins - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375 degrees F.
In a large bowl beat eggs.
Gradually beat in sugar.
Add 1/2 cup melted butter and vanilla while still beating until blended.
In another bowl, mix flour, baking powder, salt and baking soda.
Add flour mixture to egg mixture alternately with the sour cream.
Line muffin tins with paper muffin cups, and Spoon about 1 tablespoon of your batter into each cup.
Add 1 teaspoon strawberry preserves in center of each, covered with a a level teaspoon of cream cheese, and top with more batter.
Combine pecans, brown sugar, and 1/4 cup flour and 2 Tablespoons melted butter to make streusel.
Top with 1/2 teaspoon preserves and cover with 1/2 teaspoon of streusel.
Bake muffins in your preheated oven for 20 to 25 minutes.