Strawberry and rhubarb muffins with crumble topping

Muffin mixture
100 ml Dansukker Granulated Sugar
100 ml Dansukker Light Muscovado Sugar
3 eggs
100 g butter, melted
1 tsp baking powder
1 tsp Dansukker Vanilla Sugar
Peel from 1 lemon
400 ml strong bread flour
100 ml natural yoghurt
150 ml milk
about 10 strawberries, chopped
2 rhubarb stalks, chopped

Crumble topping
50 g butter
100 ml plain flour
100 ml Dansukker Cane Sugar Granulated
1 tsp crushed cardamom

Beat the eggs and sugar until fluffy.

Mix in the melted butter, milk and yoghurt.
Carefully fold in the flour with the vanilla sugar and lemon peel. Stir until the mixture is smooth.
Carefully mix the chopped strawberries and rhubarb into the mixture.

Fill muffin pans to about 2/3 with the mixture.

Combine all the ingredients for the crumble topping until crumbly and divide evenly over the muffin mixture.

Bake in the centre of the oven at 200 °C for 20-25 minutes.