Sweet Streusel Strawberry Crescent Muffins - www.kudoskitchenbyrenee.com

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.

Sweet Streusel Strawberry Crescent Muffins - www.kudoskitchenbyrenee.com

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.

Sweet Streusel Strawberry Crescent Muffins - www.kudoskitchenbyrenee.com

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

Sweet Streusel Strawberry Crescent Muffins - www.kudoskitchenbyrenee.com

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.

How to make Streusel Strawberry Crescent Muffins photo tutorial. - www.kudoskitchenbyrenee.com

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

How to make Streusel Strawberry Crescent Muffins photo tutorial. - www.kudoskitchenbyrenee.com

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.

How to make Streusel Strawberry Crescent Muffins photo tutorial. - www.kudoskitchenbyrenee.com

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.

How to make Streusel Strawberry Crescent Muffins photo tutorial. - www.kudoskitchenbyrenee.com

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.

How to make Streusel Strawberry Crescent Muffins photo tutorial. - www.kudoskitchenbyrenee.com

Sweet Streusel Strawberry Crescent Muffins for #BrunchWeek 2018

Sweet Streusel Strawberry Crescent Muffins - www.kudoskitchenbyrenee.com

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

Sweet Streusel Strawberry Crescent Muffins - www.kudoskitchenbyrenee.com

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Sweet Streusel Strawberry Crescent Muffins - www.kudoskitchenbyrenee.com
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
  • 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.

 

 

Brunch Week Logo for 2018 #BrunchWeek

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!

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**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:

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

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3 Comments

  1. wendyklik

    Love this idea of using crescent dough Renee and the possibilities are endless.

  2. I am totally trying these! They look and sound perfectly delicious!

  3. I’ve never considered making muffins with crescent rolls, but yours looks so amazing, that I’m definitely going to try it. Bookmarking this recipe for strawberry season!

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