Strawberry Crescent Roll Muffin Cups
With the help of store-bought crescent rolls, these delicious Strawberry Crescent Muffins will be a welcome addition to any breakfast or brunch menu!
Servings: 12 muffins
Calories: 162kcal
Equipment
- baking spray optional
- kitchen timer optional
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:
- In a small bowl, mix the sugar and cinnamon. Set Aside.
To make the streusel topping:
- 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:
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
- Place 12 muffin liners into a muffin pan and spray the liners with baking spray.
- Press out both of the crescent roll sheets to form one long rectangle, pressing the two pieces together to form one.
- Spread the softened butter evenly over the entire surface of the dough.
- Evenly sprinkle the cinnamon and sugar mixture over the surface of the dough and top the cinnamon sugar mixture evenly with the chopped strawberries.
- Carefully roll the dough, jelly-roll fashion, lengthwise to form a large snake. Trim the ends (if needed).
- Slice the dough snake into 12 even pieces and place each piece into one of the prepared muffin liners in the muffin tin.
- Place the muffins in a preheated oven and bake for 20-25 minutes or until the muffins are golden brown.
- Cool the muffins in the muffin tin for 10 minutes and then remove the muffins from the tin to cool completely.
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.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Baked muffins may be frozen. Cool completely and store in an airtight freezer container or zip bag for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 162kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 233IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg