Strawberry muffins with rhubarb filling

Ingredients for 12 servings:

• 300 g flour
• 2 tsp baking powder
• 50 g ground almonds
• 200 g strawberries
• 4 tbsp jam (rhubarb jam)
• 1 egg(s)
• 140 g sugar
• 125 g butter, soft
• 250 g sour cream
• 90 g flour
• 50 g sugar
• 65 g butter, soft
• 1 packet of vanilla sugar
• 1 pinch(s) lemon(s), the peel

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the flour, baking powder, and almonds. Whisk together the egg, sugar, butter, and sour cream. Add the flour mixture and knead. Rinse the strawberries and cut them into 1 cm cubes, then carefully fold them into the mixture. Use a mixer and dough hook to make the crumble topping from the flour, sugar, butter, vanilla sugar, and lemon zest. Fill the muffin tin with paper baking cups. Fill a piping bag with jam and pipe a little into the center of each muffin mixture. Sprinkle the crumble on top and bake in a preheated oven at 180°C (convection oven) for about 25 minutes until golden brown.