Strawberry Lemon Crumble Muffins (Print version)
Fresh strawberries and lemon zest brighten a soft muffin beneath a buttery crumble.
# Ingredients:
Ingredients
01 -
280 g plain flour, divided
02 -
150 g caster sugar, divided
03 -
100 g butter, divided
04 -
2 tsp baking powder
05 -
¼ tsp salt
06 -
2 large eggs
07 -
150 ml milk
08 -
1 tbsp finely grated lemon zest
09 -
1 tsp vanilla extract
10 -
200 g strawberries, diced
# Instructions:
01 -
Heat oven to 190°C / 375°F. Line a standard 12-hole muffin tin with paper cases. Pat strawberries dry and cut into small 7 mm pieces.
02 -
For the crumble, rub 30 g cold butter into 40 g flour and 30 g sugar until small clumps form. Set aside. Melt remaining 70 g butter and let cool until warm.
03 -
Mix remaining 240 g flour and 120 g sugar with baking powder and salt in a large bowl. Whisk eggs, milk, melted butter, lemon zest and vanilla in another bowl.
04 -
Pour the wet ingredients into the dry and fold gently until just combined. Fold in the strawberries without crushing them. The batter should remain slightly lumpy.
05 -
Divide batter between the 12 cases, filling each about three-quarters full. Sprinkle the crumble evenly over the tops.
06 -
Bake 20–25 minutes until the muffins spring back lightly and a skewer inserted away from fruit comes out without raw batter. Cool in the tin for 5 minutes, then move to a rack for at least 15 minutes.
07 -
Once cool, refrigerate in a covered container for up to three days because of the fresh fruit. Bring to room temperature before serving, or freeze individually for longer storage.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.