Forget the dry old sponge that sticks to the roof of your mouth kind of muffin you buy in multi packs from the supermarket. Even worse, the ones claiming to be the favourable ‘Skinny Muffin” from a certain coffee shop, packing the same calories as a bars mar. These muffins are soft and moist, bursting with fruity goodness with a deliciously crunchy crumble on top.
You will need large muffin trays and muffin cases.
Plain Flour – 75g
Golden Caster Sugar – 25g
Unsalted Butter – 50g
Plain Flour – 400g
Golden Caster Sugar – 275g
Baking Powder – 2 Teaspoons
Unsalted Butter – 310g
Buttermilk – 480ml
Eggs – 3
Lemon zest – 1
Vanilla Extract – 1 Teaspoon
Mixed berries – 300g
The Crumble: Place all the ingredients into either a food processor and blend together or rub between you finger tips until a sandy crumble texture forms. Once you have reached this, place in to the fridge to chill whilst you make your muffins.
The Muffins: Pre heat the oven to 180°c and line the muffin trays. Place the butter into a small saucepan and heat gently until fully melted. Take this off the heat and leave to cool whilst you weigh the rest of your ingredients.
Sift the flour, sugar and baking powder in to a bowl. In a large jug whisk you eggs together and add the buttermilk and combine. Whisk the cooled butter into this as well as the vanilla and lemon zest.
Now you want to simply add the wet ingredients to the dry and very gently fold them together. Once they are almost combined, add the fruit and gently mix through.
Divide the mix between the 12 muffin cases. Sprinkle the crumble on top of this. I like a heavy coating so don’t be afraid of it.
Place into the oven and bake for 30 minutes or until a lovely golden colour. Leave the muffins to cool in the trays for at least 30 minutes, don’t be hasty and remove them or they will just collapse.
A few tips:
– Frozen fruit is perfectly fine to use, I use it all the time. I tend to use less strawberries than other fruits as they can be quite watery.
-The crumble mix keeps for up to a month in the freezer so I always make a big batch and keep it for another dessert.
– A large ice-cream scoop with a release trigger is great to get your mix into the cases.
-When you are folding a muffin mix, you don’t want to over-fold it. It should look a little lumpy and rustic.