Strawberry Muffins with Cinnamon Crumble

Sweet Winter strawberries from Queensland perfectly topped with cinnamon crumble. Enjoy for a quick breakfast or afternoon snack. 


Strawberry Muffins with Cinnamon Crumble

1/2 cup extra virgin olive oil
1/2 cup caster sugar
2 eggs
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 cups flour
1/2 cup milk Bonsoy
2 punnets of strawberries (chopped)

For the Crumb Topping:
1/4 cup butter (melted)
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/2 cup flour


For the Strawberry Muffins:
Preheat your oven to 180c. Combine the oil and sugar for your muffins in a large Mason Cash mixing bowl. With a Cuisinart hand mixer, mix for about 1 minute until nice and creamy.

Mix in the eggs, one at a time, until just combined. Stir in the vanilla extract. Combine the baking powder, salt, nutmeg and flour in a medium sized Mason Cash bowl. Whisk together.

Alternate adding the flour mixture and the milk, stirring after each addition, until everything is incorporated and mixed well. Carefully fold in the strawberries.

Scoop the batter into a greased Bakemaster muffin tin, filling each until almost full.

For the Crumb Topping:
In a small Mason Cash bowl combine all the ingredients for the crumb topping. Mix well using a fork until you have a nice crumb.

Sprinkle the crumb evenly over the tops of the muffin batter. Bake for about 16-18 minutes, or until an inserted toothpick comes out almost clean.

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