Strawberry Rhubarb muffins with crumble topping

Rating (3 ratings)


Muffin mixture
90g Siúcra Granulated Sugar
90g Siúcra Light Golden Brown Sugar
3 eggs
100 g butter, melted
1 tsp baking powder
1/2 tsp Vanilla Extract
Peel from 1 lemon
400 ml strong bread flour
100 ml natural yoghurt
150 ml milk
About 10 strawberries, chopped
2 rhubarb stalks, chopped

Crumble topping
50 g butter
60g plain flour
90g Siúcra Demerara Sugar
1 tsp crushed cardamom


Beat the eggs and sugar until fluffy.
Mix in the melted butter, milk, yoghurt and vanilla extract.
Carefully fold in the flour with the lemon peel. Stir until the mixture is smooth.
Carefully mix the chopped strawberries and rhubarb into the mixture.
Fill muffin pans to about 2/3 with the mixture.
Combine all the ingredients for the crumble topping until crumbly and divide evenly over the muffin mixture.
Bake in the centre of the oven at 200°C for 20-25 minutes.


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