Strawberry season is here which means lots of baking! And I decided that the first thing I wanted to bake was something for breakfast. The smell of these muffins wafted through the house and my sister ran out of her room. Mind you, she doesn't wake up for anything. So I would call these a success even before she had time to eat them!
The crunchy topping is a delicious contrast to the soft and juicy muffins. They are so easy to make, it is definitely something you can whip up with the kids around. They will definitely love making the topping.
Preparation Time 25 minutes
Cook Time 20-22 minutes
Yields 12-14 large muffins
1/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup rolled oats
1/4 cup butter - cold
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup brown sugar
1/2 cup yogurt/ buttermilk
2 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups fresh strawberries- chopped
Preheat the oven to 200c. Grease 12 muffin pan with oil . Set it aside.
Make the streusel topping: combine the sugar, flour and cinnamon together. Add the butter and rub between the fingers until coarse crumbs form. Add the oats and mix through once more. Set it aside.
For the muffins: Combine the wet ingredients in a jug and whisk well until smooth.
In a large bowl combine the dry ingredients. Whisk well. Make a well in the dry ingredients. Pour the wet ingredients into the well.
Fold the wet and dry ingredients together until just combined. There should still be some dry patches of flour. Fold in the berries.
Pour the batter into the muffin pan until just below the lip. These will make large muffins.
Sprinkle the tops of the muffins with the streusel topping. Press it down slightly so it doesn't fall off while baking. We want all that crunch.
Bake for 5 minutes at 200c then at 180c for 18 minutes more. Cool them for 10 minutes in the pan before removing them to cool completely on a cooling rack.