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Strawberry Muffins with Crumble Topping

Strawberry muffins with crumble topping are the kind of sweet treat that never fails 🍓✨ Soft, fluffy, packed with juicy strawberries and finished with a buttery crunchy topping.
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Servings: 12 muffins
Ingredients Method

Ingredients
  

Batter:
  • 250 g granulated sugar
  • 20 g vanilla sugar
  • 120 ml oil
  • 3 eggs + 1 egg white optional
  • 1/2 tbsp vanilla syrup or vanilla extract
  • 120 g sour cream or plain yogurt
  • juice of 1/2 lemon
  • 280 g all-purpose flour
  • 1 tbsp potato starch optional
  • 1 baking powder approx. 12 g
  • 250 g strawberries
Crumble:
  • 80 g all-purpose flour
  • 90 g granulated sugar
  • 45 g cold butter

Method
 

  1. In a bowl, rub together the granulated sugar and vanilla sugar using your fingers.
  2. Add oil, eggs (and optionally one egg white), vanilla syrup, and whisk for about 1–2 minutes until light and slightly fluffy.
  3. Add sour cream (or yogurt) and lemon juice. Mix well.
  4. Then add flour, potato starch (optional), and baking powder. Mix until just combined.
  5. Finally, fold in the chopped strawberries.
  6. Place tall muffin liners into every second cavity of a muffin tray (or use baking paper to create taller liners).
  7. In a separate bowl, prepare the crumble by combining flour, sugar, and cold butter. Rub with your fingers until a crumb forms.
  8. Sprinkle the crumble over the muffins.
  9. Bake at 210°C for 5 minutes, then reduce the temperature to 180°C and bake for another 15–20 minutes (about 17 minutes total after reducing the temperature).