Strawberry crumble muffins
Ingredients
Muffin sponge
- 250 grams Butter / margarine
- 250 grams Caster Sugar
- 250 grams Self raising flour
- Eggs Large 5
- 1 tsp vanilla powder / sugar
Strawberry compote
- 200 grams Frozen Strawberries
- 50 grams Strawberry Juice
- 50 grams strawberry Jam
- 2 Tbsp Flour
- 2 tsp Vanilla Paste
Crumble
- 150 grams Plain Flour
- 150 grams Ground Almonds
- 250 grams Butter
- 100 grams Light Brown Demerara Sugar
- 150 grams Caster Sugar
- 1 tsp Cinnamon
- 1 tsp Sea Salt
Instructions
Crumble Topping
- Combine the flour,almonds,sugar and salt and whisk to omit any lumps.Rub in the cold butter to create coarse breadcrumb texture. Take care not to overwork as the mixture will become to chunky.Chill for at least 1 hour before use. Once ready sprinkle it on top of the muffin.
Strawberry compote
- Add in your frozen strawberries in a bowl, followed by some strawberry juice.Mix and let it sit on the side until the strawberries are completely defrosted. Once defrosted, lightly crush them then add strawberry jam, vanilla and few tablespoons of flour. Flour helps distribute the strawberry mix equally around your muffin and stops your fruit sinking at the bottom of the muffin. Mix until everything is well incorporated.
Muffin
- Cream the butter and sugar till very light and fluffy. ( check the video above for visual reference).Add the eggs and mix on low speed. Make sure you don’t over mix and keep scraping down the bowl to ensure everything is mixed through. Don’t worry if the mixture looks like a scramble eggs at the moment, just trust the process.Add the flour and mix on low speed until it all incorporated. Add the strawberry compote and fold it in gently. Divide the batter into the muffin cups (I measured them at 80g each).Sprinkle the crumble on top and bake in a preheated oven 160C for 18 to 20 minutes or until the baking skewer comes out clean.