Strawberry streusel muffins

Name: Strawberry streusel muffins
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 365 g strawberries, hulled; 200 g self-raising flour; 50 g ground almonds; 125 g caster sugar; 1 tsp bicarbonate of soda; 2 large free range eggs; 150 g Greek yogurt; 100 g butter, melted; 1 tsp vanilla extract

Fluffy muffins laced with juicy strawberries and a crunchy streusel topping.

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Vegetarian

Makes12
CourseCake
Prepare15 mins
Cook25 mins
Total time35 mins
Pluscooling

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365g strawberries, hulled
200g self-raising flour
50g ground almonds
125g caster sugar
1 tsp bicarbonate of soda
2 large free range eggs
150g Greek yogurt
100g butter, melted
1 tsp vanilla extract

For the streusel topping

25g butter, diced
30g plain or self-raising flour
25g demerara sugar

Preheat the oven to 180ºC, gas mark 4. Line the wells of a muffin tin with 12 deep paper cases. Make the streusel topping first. Using your fingertips, rub the butter into the flour until it resembles large breadcrumbs, then stir in the sugar.
Thinly slice 4 strawberries and set aside, then dice the rest into roughly 1cm pieces. Mix the flour, almonds, sugar, bicarbonate of soda and a pinch of salt in a large bowl. In a jug, beat together the eggs, yogurt, melted butter and vanilla extract.
nilla extract. 3 Stir the yogurt mixture into the dry ingredients with a spatula, then fold in the chopped strawberries, taking care not to overmix. Divide between the paper cases and place 2-3 strawberry slices on top. Sprinkle over the streusel topping
Bake for 20-25 minutes until golden and cooked through. Leave to cool completely on a wire rack, then serve.