|Source||Carol Anne Van Swearingen (1988)|
Streusel Topping: Combine first four ingredients (1/3 cup flour, pecans, 1/3 cup sugar, room temp. butter and cinnamon) in a medium bowl until mixture comes together in large crumbs.
Muffins: Combine flour, baking powder and salt in a large bowl. In another bowl, combine strawberries and sugar. Let stand 5 minutes. Stir in cream, egg and vanilla until well blended. Add strawberry mixture to flour mixture along with melted butter. Stir just until blended. Preheat oven to 400°. Pour batter into 10 to 12 greased muffin cups. Sprinkle with topping mixture. Bake 12 to 15 minutes, or until wooden pick inserted in center comes out clean. Makes 10 to 12 muffins.