Summer Fruit Crumble Muffins

Name: Summer Fruit Crumble Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 300 g plain flour; 125 g unsalted butter, softened; 140 g golden caster sugar; 140 g natural yogurt; 150 g mixed berries and peaches; 2 eggs; 2 tbsp milk; 2 tsp baking powder; 1 tsp vanilla extract; 1 tsp bicarbonate of soda; 1 tbsp demerara sugar; 0.25 tsp salt

These moist and fluffy muffins are bursting with fresh summer berries and juicy peaches, finished with a crunchy demerara sugar crumble. Perfect for a sunny breakfast or a delightful afternoon tea treat.

Servings12 Portions

Prep Time25 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

plain flour
300 g
unsalted butter, softened
125 g
golden caster sugar
140 g
natural yogurt
140 g
mixed berries and peaches
150 g
eggs
2
milk
2 tbsp
baking powder
2 tsp
vanilla extract
1 tsp
bicarbonate of soda
1 tsp
demerara sugar
1 tbsp
salt
0.3 tsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4) and line a 12-hole muffin tin with paper cases.

In a large mixing bowl, cream 100g of the softened unsalted butter and the golden caster sugar together using an electric whisk until the mixture is pale and fluffy.

Add the eggs and beat for 1 minute. Mix in the natural yogurt, vanilla extract, and milk until well combined.

In a separate bowl, combine 250g of the plain flour with the baking powder, bicarbonate of soda, and 1/4 tsp salt. Gently stir this dry mixture into the wet ingredients until just combined.

Spoon 2 tablespoons of batter into each paper case. Press a few raspberries, blackberries, or chopped peaches into the center of each muffin. Divide the remaining batter over the fruit, then top with a few more berries or peach pieces to match the filling.