Sweet Streusel Strawberry Crescent Muffins #BrunchWeek

With the help of pop-tube biscuits, these Sweet Streusel Strawberry Crescent Muffins for #BrunchWeek 2018 will be a welcome addition to any breakfast or brunch menu!

**This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Of all the convenience foods in the market the pop-tube biscuits, crescent dough, in particular, is my favorite. For this recipe of Sweet Streusel Strawberry Crescent Muffins, I used two tubes of crescent dough sheets and then sprinkled them with a mixture of Dixie Crystals granulated sugar, ground cinnamon, and lots of chopped, fresh, strawberries.

The result is a deliciously tempting muffin that’s perfect for any #BrunchWeek celebration, and/or to serve any and all moms for Mother’s Day! Sweet Streusel Strawberry Crescent Muffins.

The ingredient list for making Streusel Strawberry Crescent Muffins

• 2 tubes crescent roll sheets (not the perforated kind)
• granulated sugar (I prefer Dixie Crystals)
• ground cinnamon
• butter
• quick cooking oats
• brown sugar
• all-purpose flour
• fresh strawberries
• salt

Let’s make Streusel Strawberry Crescent Muffins. I’ll walk you through it.

Line a muffin tin with muffin cups and spray them with baking spray. Set aside. In a small bowl, stir together the granulated sugar and ground cinnamon. Set aside.

In a medium bowl, use your hands to crumble together the all-purpose flour, quick oats, brown sugar, salt, and butter. Set aside.

Pat out the two tube of crescent dough making a long rectangle. Press the two pieces together to make one long piece. If any holes form, press those together as well. Spread softened butter over the surface of the dough and sprinkle the cinnamon sugar mixture evenly on top of the butter.

Chop approximately 1½ cups of strawberries. Spread the chopped strawberries evenly over the cinnamon sugar. Gently roll the dough, lengthwise to form a long, jelly roll, snake.

Cut the jellyroll snake into 12 equal pieces and place one cut piece into each of the prepared muffin cups. Sprinkle the prepared streusel topping on each crescent muffin. Bake in a preheated 350-degree oven for 25-30 minutes or until golden brown. Cool for 10 minutes and remove the muffins from the tin. Serve warm or at room temperature.

Sweet Streusel Strawberry Crescent Muffins for #BrunchWeek 2018

Now that you know how easy these Sweet Streusel Strawberry Crescent Muffins are to make, why not get busy and make some today?

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Sweet Streusel Strawberry Crescent Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

With the help of pop-tube biscuits, these Sweet Streusel Strawberry Crescent Muffins for #BrunchWeek 2018 will be a welcome addition to any breakfast or brunch menu!

Servings: 12 muffins

Ingredients

To make the filling:

• ½ cup granulated sugar
• ½ teaspoon ground cinnamon
• 1½ cup chopped, fresh strawberries
• 6 tablespoons butter, softened

To make the streusel topping:

• ½ cup quick cooking oats
• ½ cup brown sugar
• ¼ cup all-purpose flour
• 2 tablespoons butter cold
• pinch coarse salt

For the dough:

• 2 tubes crescent roll dough, sheets

Instructions

To make the filling:

1. In a small bowl, mix the sugar and cinnamon. Set Aside.

To make the streusel topping:

1. In a medium bowl, use your fingers or a pastry blender to work the cold butter into the oats, brown sugar, flour, salt and 2 tablespoons cold butter until the mixture resembles coarse crumbs. Set aside.

For the dough:

1. Preheat oven to 350-degrees.

2. Place 12 muffin liners into a muffin pan and spray the liners with baking spray.

3. Press out both of the crescent roll sheets to form one long rectangle, pressing the two pieces together to form one.

4. Spread the softened butter evenly over the entire surface of the dough.

5. Evenly sprinkle the cinnamon and sugar mixture over the surface of the dough and top the cinnamon sugar mixture evenly with the chopped strawberries.

6. Carefully roll the dough, jelly-roll fashion, lengthwise to form a large snake. Trim the ends (if needed).

   
   

7. Slice the dough snake into 12 even pieces and place each piece into one of the prepared muffin liners in the muffin tin.

8. Place the muffins in a preheated oven and bake for 20-25 minutes or until the muffins are golden brown.

9. Cool the muffins in the muffin tin for 10 minutes and then remove the muffins from the tin to cool completely.

Recipe Notes

After removing the muffins from the oven and cool them for 10 minutes. Then remove them from the muffin tin and cool completely on a cooling rack.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
Strawberry Bellini from Caroline’s Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Kitchen

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker

Welcome to #BrunchWeek 2018

Hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

 

 

Eggland’s Best eggs have more of the delicious, farm-fresh taste you and your family love – any way you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer, and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.

 

**Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

I hope you’ve enjoyed this recipe for Sweet Streusel Strawberry Crescent Muffins for #BrunchWeek 2018 as much as I’ve enjoyed bringing it to you.

For other breakfast or brunch recipes I’ve shared which take advantage of pop-tube biscuits, please check out the following titles for:

• Hard Boiled Egg Stuffed Biscuits
• Hash Brown Breakfast Pizza
• Raspberry Spice Monkey Bread

Should you have any questions regarding this recipe of Sweet Streusel Strawberry Crescent Muffins, or anything else you’ve seen on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!