This is my favorite! The topping for the muffin is the highlight of this recipe - when you sink your teeth into the muffin, you are overwhelmed with its crunchy, crumbly cinnamon-ny streusel topping and the soft and moist mixture inside. I loved the freshly baked cinnamon scent from the muffin topping.
Compared to the first time when I made muffins, I've filled the muffin cups to the top to make bakery-style muffins. And of course, muffins are a convenient treat since it's so easy to make. It's perfect for potluck parties, or just a treat to bring over to your friend's house.
It'd be gone within few minutes after it's out from the oven - so you need to double this recipe to make more :) My mom and sister loved it.
Herewith is the recipe (this recipe makes 9 muffins).
Ingredients:
For the muffin:
1 1/2 cups of all-purpose flour
3/4 cup castor sugar
1/2 teaspoon salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
Enough milk to fill one cup
Fresh/Frozen strawberries (chopped)
For the topping:
1/2 cup brown sugar
1/3 cup of all-purpose flour
1/4 cup butter, cold and cubed
1 1/2 tsp cinnamon powder
Steps:
1. Preheat the oven to 205 degrees Celcius. If you are using muffin trays, grease it.
2. Combine the flour, sugar, salt, and baking powder in a large bowl. Whisk to mix.
3. Place the vegetable oil into a 1 cup of measuring cup and add the egg, vanilla, and enough milk to fill to the 1 cup line.
4. Mix the wet ingredients with the flour mixture.
5. Fold in the strawberries.
6. Fill the muffin cups to the top.
To make streusel (crumb topping):
1. Mix together the brown sugar, flour, cubed butter, and cinnamon.
2. Using your hands combine until the butter is pea-sized.
3. Sprinkle over the muffins before baking.
Bake 20-25 minutes in a preheated oven or until they test done. Let cool for 5 minutes and indulge!
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