Summary

Ingredients

• 300 grams flour
• 2 teaspoons baking soda
• 50 g almond (s), round
• 200 g strawberries
• 4 tablespoon jam, (rhubarb jam)
• 1 egg (s)
• 140 g suar
• 125 g butter, soft
• 250 g sour cream

For the sprinkles:

• 90 g flour
• 50 grams sugar
• 65 g butter, soft
• 1 packet vanilla sugar
• 1 pinch (s) lemon (s), the zest

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Instructions

1. Mix the flour, baking powder and almonds together. Whisk the egg, sugar, butter and sour cream together. Add flour mixture and knead.
2. Clean the strawberries and cut into approx. 1 cm cubes and work carefully into the mixture.
3. Use the mixer and dough hook to make the crumble from the flour, sugar, butter, vanilla sugar and the lemon peel.
4. Pour the muffin batter into the tin in paper cases. Pour jam into a piping bag with a center hole nozzle and then squirt a little into the middle of the muffin mixture.
5. Spread the streusel on top and bake in the preheated oven at 180 ° C for about 25 minutes until golden.