Strawberry Muffins

Strawberry Muffins

Ingredients

Muffins

• 2 cups (250g) + 1tbsp all-purpose flower

• 2 tsp (10g) baking powder

• 1/2 tsp salt

• 1 1/4 (225g) cup granulated sugar

• 8 tbsp (115g) unsalted butter melted and cooled

• 2 large eggs

• 2 tsp vanilla extract

• 1/2 cup (110g/ml) milk

• 2 cups diced strawberries fresh or frozen

Crumble Topping

• 1/4 (32.5g) cup all-purpose flour

• 1/6 cup (35g) granulated sugar

• 1.5 tbsp (20g) brown sugar

• pinch freshly grated lemon zest

• pinch salt

• 2 tbsp (28g) unsalted butter melted and cooled

Directions

Crumble Topping

1. In a small bowl whisk together the flour, granulated sugar, brown sugar, lemon zest, and salt.

2. Pour in the melted butter and mix together until crumbles form about the size of peas. Set aside.

Muffins

1. Preheat oven to 220C and prepare a muffin tin with liners.

2. In a mixing bowl combine 250g of flour, the baking powder, and the salt. Mix together and set aside.

3. In a large mixing bowl combine the sugar, butter, eggs, vanilla extract, and milk. Mix until well combined.

4. Gently fold the wet ingredients into the dry ingredients. It’s important not to over mix as this can lead to a chewy muffin. It’s okay to have a few clumps of flour remaining.

5. In a small bowl toss the strawberries with the tbsp of flour. Gently fold the strawberries into the muffin batter.

6. Equally spoon the batter into each muffin tin.

7. Generously top each muffin with the crumble mixture.

8. Bake at 220C for 15 minutes, then reduce heat to 190C (do not open the oven!) and bake until golden, about 10 more minutes.

9. Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.