Strawberry Muffins With Crumb Topping

Strawberry Muffins With Crumb Topping

Don't miss this easy-to-make muffin using fresh strawberry before the season is over. Except for butter, I have used healthy ingredients - wholewheat flour and jaggery instead of maida and sugar. You can even replace the butter in the muffin with coconut oil

Ingredients                      

Muffins

Whole-wheat flour – 3/4 cup

Custard powder – 2 tbsp

Jaggery (powdered) – ½ cup

Baking powder – ½ tbsp

Baking soda – ½ tsp

Cinnamon powder – ½ tsp

Butter (melted) – 4 tbsp

Fresh curd – ½ cup (little more or less according to consistency of batter)

Egg – 1

Strawberries (chopped) – ¾ cup

Crumb topping

whole wheat flour – ¼ cup

Jaggery (powdered) – ¼ cup

Cinnamon powder – ½ tsp

Butter (frozen) – 2 tbsp

Method

Muffins

Preheat oven to 180 degrees C

Mix all the dry ingredients

Beat egg and curd together

Add slowly to the dry mix

Add butter and the chopped strawberries and mix 

Scoop into a muffin tray

Crumb topping

Mix powdered jaggery, flour and cinnamon powder

Cut the butter into pieces and mix with the dry mix to resemble bread crumbs

Add this crumbly mix on top of the batter

Bake for about 20 to 25 mins till the edges of the muffin turn golden brown and a knife pierced in the centre of the muffin comes out clean

Let it cool in the oven