Small Batch Plum Crumble Muffins
Small Batch (just 6!) fluffy, soft muffins filled with roasted plum and topped with a crunchy oaty crumble.
Equipment
- Large mixing bowl
- Flat baking tray
- Muffin tray
- Whisk
- Rubber spatula
Ingredients
Muffin Batter
- 110 grams plain flour
- 30 grams caster sugar
- 1 tsp baking powder
- 35 grams flavourless oil such as vegetable
- 2 whole eggs
- 50 grams milk
- 1 tsp vanilla extract
- 4 plums (about 100-125 grams)
Crumble
- 20 grams oats
- 30 grams plain flour
- 20 grams light soft brown sugar
- 1 tsp ground cinnamon
- 25 grams butter soft, room temperature
Instructions
- Preheat the oven to 170°c (340°c) or 160°c (320°f) for fan assisted.
- Slice the plums in half, remove the stone and slice each half into 3-4 slices.
- Place on a lined flat baking tray and roast for 10-12 minutes. Remove from oven and allow to cool.
- To make the crumble, add the oats, flour, sugar and cinnamon to the large mixing bowl. Add in the soft, room temperature butter and rub the butter into the ingredients with your hands until it resembles breadcrumbs. Remove this to a spare small bowl while you prepare the muffin batter.
- To make the muffin, simply add the flour, sugar, baking powder, vanilla, egg, milk and oil to the large mixing bowl. Whisk briefly until no more lumps remain.
- Add the cooled roasted plums to the mix and fold in gently using the rubber spatula.
- Either grease the cupcake tins or add cupcake liners to the tin. Divide the muffin batter between the 6 liners. Top with the crumble and any leftover roasted plums.
- Bake for 25-35 minutes until golden brown and a skewer inserted into the middle comes out clean.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.