Portion/Yield:Makes 12 muffins
We all know that breakfast is the most important meal of the day, but it’s one meal I must admit I ignore most of the time. Not great, I know! I make these tasty muffins, freeze some and take one (or two!) out of the freezer the night before, so that the next morning it’s defrosted and ready to go. This works perfectly and means there is no excuse not to have breakfast!
For this recipe, I first make and bake the muesli crumble mixture (it can be made and stored in an airtight container for up to a month), then I use some of it to whip up these lovely muffins for breakfast. Alternatively, the crumble mixture can be used for topping sliced apples or seasonal berries, then baked to make a delicious pudding for the weekend.
Ingredients & Method
For the muesli crumble topping
- 90g plain flour
- 90g unsweetened fruity muesli
- 75g unsalted butter, softened
- 50g golden syrup
For the muffins
- 200g plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- a pinch of table salt
- 150g natural yogurt
- 2 medium eggs, lightly beaten
- 65g unsalted butter, melted, plus extra for greasing
- 1 quantity of baked muesli crumble topping (see above), cooled (use 150g in the muffin batter and 150g to top the muffins)
- 70g soft light brown sugar
First prepare the muesli crumble topping. Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with non-stick baking paper. Weigh all the ingredients into a mixing bowl, then use your fingertips to rub the butter into the flour and muesli, incorporating the golden syrup as you go, until the mixture resembles large breadcrumbs. Spread the crumble mixture on the lined baking tray and then bake in the oven for 15 minutes or until pale golden, stirring once or twice. Remove from the oven and let the crumble mixture cool completely on the baking tray (see Cook’s Notes).
For the muffins, preheat the oven to 180°C/Gas Mark 4. Grease a 12-hole muffin tin or line it with paper muffin cases, if you prefer.
Sift the flour, baking powder, ginger and salt into a mixing bowl. In a separate large mixing bowl, mix together the yogurt, eggs and melted butter. Sift the flour mixture (for a second time) over the yogurt mixture and then add 150g of the baked crumble mixture and the sugar, gently folding the dry ingredients into the wet batter, being careful not to over-mix the batter – it doesn’t matter if it is slightly lumpy.
Spoon the batter into a piping bag fitted with a large plain nozzle (or just use a couple of spoons, if you prefer) and fill each of the prepared muffin holes three-quarters full. Top each portion of batter with some of the rest of the baked crumble mixture, pressing it down gently.
Bake the muffins in the oven for 25–30 minutes or until they are risen and golden brown (the crumble mixture might pop off the tops slightly, but this is fine as most of the mixture will remain stuck to the muffins).
Remove from the oven and leave the muffins to cool in the tin for a few minutes, then carefully turn them out onto a wire rack and leave to cool. Serve warm or cold (see Cook’s Notes).
If you want to make extra muesli crumble mixture (to use for another batch of muffins or as a topping for a fruit pudding – see intro above), then simply double the ingredients, make, bake and cool the crumble mixture as above, then store it in an airtight container in a cool, dry place and use within a month.
The secret to making these muffins deliciously light is to sift the dry ingredients twice and not to over-mix the batter.
These muffins are best eaten on the day they are made. Store any leftovers in an airtight container at room temperature and eat within 1–2 days. Alternatively, freeze any leftover muffins for up to a month, then defrost overnight at room temperature before serving.