Jersey Strawberry and Rhubarb Crumble Muffins with Oat Streusel

Preheat your oven to 200°C (180°C fan/ Gas Mark 6). Line a 12-cup muffin tin with paper liners.

Prepare the Crumble: In a bowl, combine the chopped strawberries, rhubarb, granulated sugar (30g), and cornstarch. Mix well and set aside.

Make the Oat Streusel: In a separate bowl, combine the flour (75g), rolled oats, and brown sugar. Cut in the cold, cubed Jersey butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.

Prepare the Muffin Batter: In a large bowl, whisk together the flour (250g), baking powder, baking soda, and salt.

In a separate bowl, whisk together the mashed Jersey Royal potatoes, Jersey milk, vegetable oil, egg, vanilla extract, and granulated sugar (150g) until well combined.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.

Assemble the Muffins: Fill each muffin liner about halfway with the batter. Spoon a generous amount of the strawberry-rhubarb crumble mixture on top of the batter. Finally, sprinkle the oat streusel evenly over the crumble.

Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the streusel topping is golden brown. Check frequently after 20 minutes as baking times may vary.

Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.