Strawberry Oat Crunch Muffins
- 3.5 oz (100 g) unsalted butter, softened
- 1 cup (120 g) all-purpose flour
- ¾ cup (150 g) granulated sugar, divided
- 1 cup (240 ml) milk
- 1 large egg
- 1 tsp (5 g) vanilla sugar
- 1 tsp (5 g) baking powder
- 5 oz (140 g) strawberries, hulled and sliced
- 1 cup (100 g) rolled oats
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine 60 grams (4 tablespoons) of softened butter, 100 grams (1 cup) of rolled oats, 50 grams (1/3 cup) of all-purpose flour, and 50 grams (1/4 cup) of granulated sugar until the mixture is crumbly.
3. In another bowl, whisk together 1 large egg, 50 grams (1/4 cup) of granulated sugar, and 5 grams (1 teaspoon) of vanilla sugar.
4. Add 100 grams (3/4 cup) of all-purpose flour and 2 grams (1/2 teaspoon) of baking powder to the wet ingredients and mix until just combined.
5. Divide the batter evenly among 6 muffin cups, filling each about halfway.
6. Gently press some of the oat crunch topping into the center of each muffin.
7. Arrange 150 grams (1 cup) of sliced strawberries on top of each muffin, leaving a small border around the edges.
8. Bake for 15 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
9. Handle hot muffin tins with care to avoid burns.
- Muffin tin
- mixing bowls
- whisk
- rubber spatula
- oven
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