• 1 cup self-raising flour
• 1⁄3 cup caster sugar
• 1⁄4 cup almond meal
• 60g butter, melted, cooled 1⁄3 cup milk
• 1 egg
• 1 tsp vanilla extract
• 125g fresh strawberries, hulled, roughly chopped
• 2 Tbsp self-raising flour 20g butter
• 2 tsp caster sugar
• 2 Tbsp roughly chopped dry-roasted almonds
Preheat oven to 200°C. Line the holes of a 6-hole muffin tin with paper cases.
To make crumble topping, put flour in a medium bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in sugar and almonds. Cover and refrigerate until required.
Put flour, sugar and almond meal in a large bowl. Whisk butter, milk, egg and vanilla in a large jug. Add to flour mixture. Gently stir until just combined. Add strawberries and stir until combined. Spoon mixture into paper cases and sprinkle with crumble topping, pressing lightly into batter. Bake for 15-20 minutes or until muffins spring back when lightly pressed with fingertips. Turn out onto a wire rack to cool. Serve warm or cold.