MUFFIN - Strawberry Crunch Muffins

By Aemelia

Ingredients

• Crunch Topping:
• 2 1/2 cups self-raising flour
• 1 cup brown sugar
• 2 eggs
• 100 g butter, melted
• 1 cup yoghurt
• 2 tbsps milk
• 2 tsp vanilla extract
• 150 g fresh strawberries
• 1 tbsp butter
• 2 tbsp self raising flour
• 2 tbsps demerera sugar
• 1 tbsp almond flakes

Details

Servings 16
Adapted from fussfreecooking.com

Preparation

Step 1

1. Preheat oven to 190 degrees celsius.

2. Grease a 12 hole (cup) muffin pan.

3. In a medium sized bowl, place eggs, butter, yoghurt and vanilla extract. Whisk to combine.

4. Sift in flour and brown sugar into the batter and stir until just combined.

5. Gently stir in chopped strawberries.

6. Divide mixture among holes of prepared pan.

7. Sprinkle topping (method below) over muffins before baking.

8. Bake muffins for about 20-25 minutes. Let the muffins stand in pan for 10 minutes before turning onto a wire rack.
Crunch Topping

1. Rub butter into flour and stir in sugar and almond flakes.

2. Sprinkle over muffins before baking.