Crumble Topped Muffins

This crumble topped muffins recipe is quick and easy, incredibly delicious, and easily adapted to any flavour combination of your choosing! Use the base recipe with or without the crumble topping, just tweak your flavourings and inclusions!

The Crumble topped muffins in the photo are Caramelised biscuit flavour with added fresh Raspberries which are extra yummy. Some of my other favourites are Lemon and Blueberry, Orange with chocolate chips, and Raspberry and Pistachio.

Take a look at our full range of Flavour Shots!

Ingredients

For the Muffin base

• 380g Plain flour
• 4tsp Baking powder
• 300g Caster or golden caster sugar
• 1 tsp salt
• 40g Flavour Shot of choice
• 2 lg egg
• 170ml Milk
• 130ml Vegetable oil
• Any inclusions (I am using 250g of fresh raspberries)

For the Crumble topping

• 100g Plain flour
• 10g Flavour Shot
• 50g Demerara sugar
• 50g cold butter

Method

Preheat the oven to 160*fan and prepare a muffin tin with muffin cases.

For the Muffin base

1. Into a large mixing bowl, sift the Flour, baking powder, salt, and flavour shot.
2. Add the sugar and mix to combine well.
3. Reserve a couple of spoons of this dry mix to coat any inclusions.
4. In another bowl, lightly beat the egg before adding the other wet ingredients, then whisk.
5. Make a well in the dry ingredients and pour in the wet. Mix well until combined.
6. Coat your inclusions with the reserved dry ingredients before folding carefully into the mix.
7. Use a cookie scoop to measure the muffin mixture into the cases.

For the Crumble topping

1. Combine the flour and Flavour Shot before rubbing in the cold butter.
2. Once you have what looks like fine bread crumbs, mix in the Demerara sugar.
3. Sprinkle the mix over the unbaked muffins.

To Bake

1. Bake at 160*fan for 20-25mins.
2. Test with a cocktail stick before removing from the oven.
3. Leave to cool on a cooling rack.
4. Enjoy your crumble topped muffins!