Fresh from the oven this evening, as requested by my daughter, are these delicious soft muffins with a crunchy streusel topping. This is a recipe we make time and time again, changing the fruit depending on what we’ve got in the fridge or freezer. I must confess that I totally forgot to take photos as I was going along but these are so easy to make I’m sure you don’t need pictures!
Streusel topping ingredients:
- 1.5oz (42g) Demerara sugar
- 1.5oz (42g) plain flour, sifted
- 0.75oz (21g) butter, melted (I melt the butter for a few seconds in the microwave).
Muffin batter ingredients:
- 9oz (55g) plain flour, sifted
- 6oz (170g) caster sugar
- 3.5 teaspoons baking powder
- 2 eggs
- 6fl oz (175ml) full fat or semi-skimmed milk
- 4fl oz (100ml) sunflower oil
- 7oz (200g) frozen or fresh blueberries. You can also use raspberries, blackberries or other fruits or a combination of any you like. This time we used mainly blueberries with a few raspberries also thrown in.
- A couple of bowls for making the streusel topping.
- A mixing bowl.
- A measuring jug.
- A hand whisk.
- A sieve.
- A metal spoon.
- 12 muffin cases and a muffin baking tin if you have one.
Method: 1) Pre-heat the oven to 180 degrees centigrade for a fan oven or 200 degrees centigrade for a non-fan oven. Line a 12 hole muffin tray with paper muffin cases (or place cases on a baking tray). 2) To make the streusel stopping, put the sugar and flour in one of the bowls. Melt the butter in the other bowl. Pour the butter over the dry ingredients and mix with a fork until it forms small crumbly lumps. 3) Put the flour, baking powder and sugar into a bowl and mix together. 4) Measure the milk and oil together in the jug. Crack in the two eggs and whisk together. 5) Make a well in the middle of the dry ingredients and pour over the wet ingredients. Quickly whisk together until just smooth but do not over mix or your muffins will be tough. 6) Add the fruit into the mixture and carefully fold in with a metal spoon. Try not to break up the fruit. Your mix will probably become streaked with purple or red depending on which fruit you use! 7) Divide the muffin batter between the paper cases. Then sprinkle over a little of the streusel topping. 8) Bake in the oven for 20-25 minutes until golden brown. I tend to set my timer for 20 minutes then turn the tray round in the oven for the last 5 minutes so all the muffins are evenly browned. 9) Leave in the tray for 10 minutes or so then place the muffins on a cooling tray. These are equally delicious whilst still slightly warm or when completely cold. They will only keep for a few days as they contain fresh fruit but this never seems to be a problem as they are eaten very quickly in our house!!
Enjoy making your muffins and post me a picture of the results!