Strawberry Almond Streusel Muffins

• Avocado oil3 tablespoons (45 g)
• Light brown sugar½ cup
• Eggs1 egg
• Greek yogurt⅓ cup
• Pure vanilla extract½ tablespoon (7 g)
• Heavy cream⅓ cup
• All-purpose flour1 ¼ cups (150 g)
• Baking powder½ tablespoon (5 g)
• Baking soda¼ teaspoon (1.5 g)
• Salt¼ teaspoon (1.5 g)
• Strawberries1/2 cup roughly chopped

• Chopped almonds½ cup (60 g)
• Salted, melted butter¼ cup (57 g)
• Light brown sugar⅓ cup (67 g)
• Flour1 cup

Preheat the oven to 375°F (190°C).

Muffin Batter: In a large bowl add in the oil, sugar, yogurt, egg, heavy cream and vanilla extract. Whisk this together for about a minute. Add in the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the batter until just combined.

Roughly chop 3-5 strawberries until you have half a cup. Fold these into the batter

Almond Streusel: In a small bowl, melt the butter and add the sugar, flour, and chopped almonds. Mix this together lightly with a fork until crumbles have formed. Line a muffin pan with muffin liners.

Add about 4 tablespoons of the batter into each muffin liner. Top the muffin batter off with about 2 tablespoons of the almond streusel.

Bake for 15-18 minutes, or until you can stick a toothpick in the middle and have it come out without any batter.

This recipe made approx. 6 muffins.