Strawberry Crumble Muffins

Strawberry Crumble Muffin Recipe

These muffins are deliciously squidgy inside with a crunchy crumbly topping. My husband loves crumble so I created these Strawberry crumble muffins for his birthday last year. He ate 4 on the day so I think he was happy lol, and my daughter also loved them! These muffins are easy to make with easily sourced ingredients. I hope you love them as much as we do. 

STRAWBERRY CRUMBLE MUFFINS (makes 10)

• 2 cups plain flour (we used gluten free)
• 3/4 cup coconut sugar (normal sugar will work too)
• 2 tsp baking powder
• 1 cup plant based milk (I used almond milk, dairy milk will work for a vegan version)
• 1/2 cup extra virgin olive oil
• 1 organic free range eggs (or 2 flaxseed eggs or 1/2 cup of apple puree for a vegan version)
• 1/2 cup berries (I used blackberries because they needed using up buy any berries will do)
• 1.5 cups strawberries (I use frozen but fresh are fine, raspberries would also work)

 CRUMBLE

• 3 tbsp flour 
• 3 tbsp butter or olive oil
• 1 tbsp coconut sugar

Method 

1. Preheat the oven to 180C and line a baking tray with 10 cup cake bases. 
2. Add all the dry ingredients (flour, sugar, baking powder) to a big bowl and mix until evenly combined. 
3. Optional – If you are making flaxseed eggs add 2 tbsp ground flaxseeds to 6 tbsp water mix through and allow this to rest for 15 mins before using. 
4. In a separate bowl add the wet ingredients (milk, oil and eggs) and mix until evenly combined. 
5. Add the wet ingredients to the dry and mix through well. 
6. Add 1/2 cup berries of your choice and 1 cup of the strawberries. 
7. Mix well and spoon the mixture into the cup cake bases. I use a 1/3 measure to do this and add extra if needed. 
8. Add the extra strawberries to the top of the cupcakes. 
9. Mix through the crumble ingredients and add to the topping.  
10. Bake for around 25-30 minutes. This really depends upon your oven. Non fan will take longer so test after 25 mins with a fork or skewer comes out clean. 
11. Enjoy!