Weekends go so quickly, one minute it’s Saturday next thing you know you’re getting ready to go to work that’s including the day off I had Friday! The day off was to go see a friend who had her first child in November, I had already sent presents for the new born but didn’t want to go empty handed so of course I baked something. I would have made a candle but my I’m not confident in my candle making skills just yet.
Crumble topped raspberry muffin
Looking through my cookbooks; Cupcakes & Muffins, I found a crumble topped raspberry muffin recipe that I hadn’t made before. I thought it would be nice to try something new, the crumble topping isn’t difficult to make but I know from making apple crumbles that the topping can sometimes be a bit too sweet. These turned out better than I expected. as you can see from the picture I put a bit too much mixture in a few of the cases resulting in some of the muffins spreading and trying to escape the tray!
Below is the recipe if you want to make these soft delicious muffins. Experiment with different berries, I haven’t tried it myself yet but fruit flavoured yogurt could work.
Makes 12 Muffins
6 tbsp sunflower oil or 85g / 3 oz butter, melted and cooled, plus extra for greasing.
280g / 10 oz plain flour
1 tbsp. baking powder
1/2 tsp bicarbonate soda
pinch of salt
115g / 4 oz caster sugar
2 eggs (I had large eggs so used them)
250 ml / 9 fl oz natural yogurt
1 tsp vanilla extract
150g / 5 1/2 oz frozen raspberries
50g / 1 1/4 oz plain flower
35 g / 1 1/4 oz butter, cut into pieces
2 tbsp. caster sugar
Preheat the oven to 200 C / 400 F/ Gas Mark 6. Grease a 12 hole muffin tin. (I used muffin cases)
For the crumble topping, place the flower into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.
To make the muffins, sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Stir in the sugar.
Place the eggs in a large jug or bowl and beat lightly, then beat in the yogurt, oil and vanilla extract.
Make a well in the centre of the dry ingredients, pour in the beaten liquid ingredients and add the raspberries.
Stir gently until just combined, don’t over mix. Spoon the mixture into the muffin tin. Scatter the crumble topping over each muffin and then press down lightly.
Bake in the reheated oven for 20 minutes, or until well risen, golden brown and firm to the touch.
leave to cool in the tin for five minutes then serve warm or transfer to a wire rack to cool completely.
Chocolate chip muffins
I was on a bit of a baking roll also making a few chocolate chip muffins. I have a go to fool proof chocolate chip muffin recipe courtesy of Allrecipes.co.uk that always comes out soft and perfect each time, even when a few chocolate chip get a bit burnt on top!
If you can’t be bothered to click on the link, below is the recipe.
Makes 12 Muffins
250g plain flour
200g caster sugar
125g chocolate chips
45g cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
235ml plain yogurt
120ml vegetable oil
40g chocolate chips
Preheat oven to 200 C/ Gas 6. Line a muffin tray with paper cases.
Combine flour, caster sugar, 125g chocolate chips, cocoa powder and bicarbonate of soda in a large bowl.
Whisk egg, yogurt, milk and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until mixture is just blended.
Fill paper muffin cases 3/4 full and sprinkle with remaining chocolate chips. (Sometimes I sprinkle the chocolate chips on top, sometimes I add them all in with the flour)
Bake in preheated oven until a skewer inserted into the centre comes out clean, about 20 minutes.
Cool in the tray for 10 minutes before removing to cool completely on a wire cooling rack.