Easy Bakery-Style Strawberry Muffins With Streusel Topping
18 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 120 g Butter (softened)
- 135 g Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- Β½ tsp Salt
- 240 g Plain Flour
- 120 ml Milk
- Β½ Orange (zest of)
- 200 g Strawberries (chopped)
- 60 g Butter (melted)
- 60 g Caster Sugar
- 60 g Brown Sugar
- 1 tsp Cinnamon
- 120 g Plain Flour
Method
- Preheat the oven to 190Β°c (170Β°fan / Gas Mark 3 / 325F) and pop 18 muffin cases into two muffin tin(s).
- Cream the butter and brown sugar, until light and fluffy.
- Beat in the eggs and vanilla extract.
- Fold in the flour, baking powder, salt and zest of Β½ orange.
- Quickly beat in the milk, try not to overmix.
- Fold through the chopped strawberries.
- Divide into 18 muffin cases.
- In a bowl, combine the melted butter and sugars, then stir in the cinnamon and flour, until you get a crumb type consistency.
- Sprinkle the streusel topping onto the muffins and bake in the oven for 25 - 30 minutes (until a toothpick comes out clean).