Strawberry Streusel Muffins

Strawberry Streusel Muffins

Makes 12


280g flour

65g sugar

1 tbsp baking powder

A pinch of salt

250g fresh strawberries, chopped

2 eggs, lightly beaten

120ml Connacht Gold Low Fat Milk

115g sour cream

80ml vegetable oil

For the streusel topping:

30g flour

55g packed brown sugar

½ tsp ground cinnamon

30g Connacht Gold Creamery Butter, cubed


1 Preheat the oven to 220ºC/200ºC fan/gas mark 7 and line a 12-cup muffin tin with paper cups.

2 Combine the flour, sugar, baking powder and salt in a large bowl. Fold in the strawberries.

3 Whisk together the eggs, milk, sour cream and oil. Stir into the dry ingredients until just combined.

4 Combine the flour, brown sugar and cinnamon in a small bowl. Rub in the butter until crumbly.

5 Fill the muffin cups about two-thirds full and top with the streusel topping. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean.

Per Serving 250kcals, 11.5g fat (4.1g saturated), 33.5g carbs, 11.6g sugars, 4.4g protein, 1.4g fibre, 0g sodium

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