These strawberry muffins look (and taste) like ones from the best artisan bakery in town! The secret to their smooth texture? Proper buttermilk and heaps of fresh strawberries. And the best part? The proper crunchy crumble on top. The preparation only takes a couple of minutes, and we bet you will eat more than one!🧁🍓
Nutrition (1 serving)
- 295 kcal
- 44 g carbohydrates
- 11 g fats
- 6 g protein
Per 6 portions
- 190 g plain flour
- 100 g cane sugar
- 2 tsp baking powder
- 1 pinch salt
- 1 egg
- 120 ml buttermilk
- 60 g ghee
- 1 tsp vanilla extract
- 1 tsp baking soda
- 150 g strawberries
- 30 g oat flour
- 50 g cane sugar
- 30 g butter
Instructions
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Preheat the oven to 190 °C. Prepare a silicone muffin tin for 6 muffins. If you have a metal one, line it with muffin cups first.
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In a large bowl, mix the all‑purpose flour, cane sugar, baking soda, baking powder, and a pinch of salt.
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Add in an egg, buttermilk, warm ghee, and a drop of vanilla extract. Finally, add diced fresh strawberries.
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Using a spoon, carefully but thoroughly mix the batter. Don't mix for too long because that would make the muffins rubbery. You are done once any dry patches of flour are gone.
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Scoop the thick batter into the six muffin holes. Top each muffin with any remaining cubes of strawberries.
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In a small bowl, mix the flour and cane sugar. Add in cold, cubed butter and, using your fingers (or a spoon), work together until you have a lumpy crumble.
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Top the muffins with the crumble. Transfer to a preheated oven and bake for 20‑25 minutes, or until the crumble is golden brown and a toothpick inserted into the middle of a muffin comes out completely clean.
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Leave them to cool and enjoy!
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PS: až muffiny vyzkoušíš, nezapomeň je vyfotit, hodit do stories a označit @vilgainrecepty! 📸
