We all know that breakfast is the most important meal of the day, but one I ignore most of the time. Not great! I make these muffins, freeze some and take one out of the freezer the night before, the next morning it’s defrosted and ready to go. Perfect and no excuse to not have breakfast again!
For this recipe I first made a and bake the muesli crumble mixture, this could be made and stored in a airtight container for up to one month. The crumble could be used for pudding on a Sunday topping apples or berries or you could simply whip these muffins up for breakfast.
Ingredients & Method
For the muesli crumble topping
- 90g plain flour
- 90g fruity muesli
- 75g unsalted butter, at room temperature
- 50g golden syrup
For the Muffin Batter
- 200g plain flour
- 1tsp baking powder
- 1tsp ground ginger
- Pinch of salt
- 150g muesli crumble (recipe above) + 150g for topping the muffins
- 70g light brown sugar
- 150ml plain full fat yoghurt
- 2 medium free range eggs
- 65g unsalted butter, melted
First prepare the muesli crumble topping. Preheat the oven to 180°C and line a baking tray with parchment paper. Weight all the ingredients into a large mixing bowl, use your finger tips to rub the butter into the flour until it represents large crumbs. Spread the crumble mixture on the lined baking tray and place the tray in the pre-heated oven for 15 minutes. Let the crumble cool completely.
For the muffins, preheat the oven to 180°C and grease 12 muffin holes.
Sift the dry flour, ground ginger, baking powder and salt into a mixing bowl.
In a separate bowl mix the yoghurt, egg and melted butter. Sift the flour mixture for the second time over the yoghurt mixture and add the150g baked crumble mix and sugar, gently fold the dry ingredients into the wet batter, do not over mix the batter, it does not matter if it is slightly lumpy.
Spoon the mixture into a piping bag and fill the greased muffin tray holes 3/4’s full, top each muffin with the rest of the baked crumble mixture.
Bake for 28 – 30 minutes, they will rise and the crumble mix might pop off slightly, this is fine as some of the mixture will remain stuck to the muffins.
Let the muffins cool for 5 minutes in the tray before gently turning them out onto a cooling rack to cool completely.
The secret for light muffins are to sift the dry ingredients twice and no to over mix the batter.