These strawberry muffins aren't too sweet, letting the sunny flavour of the strawberries shine through. The crumb topping is optional, but really makes these muffins a treat!
2 people made this
Makes: 12 muffins
280g plain flour
5 tablespoons caster sugar
1 tablespoon baking powder
1/4 teaspoon salt
250g chopped fresh strawberries
125ml natural yoghurt
5 tablespoons vegetable oil
4 tablespoons plain flour
4 tablespoons brown soft sugar
1 teaspoon ground cinnamon
30g chilled butter
Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 220 C / Gas 7. Line a muffin tin with paper cases.
For the crumb topping, combine flour, brown sugar and cinnamon; mix well. Rub in butter until the mixture resembles bread crumbs. Set aside.
For the muffins, combine the flour, sugar, baking powder and salt. Stir in strawberries.
In another bowl, combine the eggs, milk, yoghurt and oil. Gently fold this mixture into the flour mixture until just combined - do not over-mix. Spoon muffin mixture into the prepared cases, then sprinkle each with the crumb topping mixture.
Bake for 20 to 25 minutes or until muffins test done. Cool in tin 10 minutes before removing.
Instead of yoghurt, you can use soured cream in this recipe.