Prep
20 minBake
15 minsServes
12Difficulty
Easy About
These Blackberry Coffee Muffins are the perfect indulgent, completed with easy crumble topping. Bake a batch for the ultimate autumnal breakfast goodies.
Preheat the oven to 210C fan and line a 12 hole muffin tin with muffin cases.
Mix together the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl. Combine the melted butter, sugar, eggs and milk in a separate jug, then add to the dry ingredients and mix briefly to combine. Add the blackberries.
In a separate small bowl, stir together the sugar, flour, melted butter and espresso powder until it looks crumbly. Divide the muffin batter between each hole, then sprinkle the crumble mix on top.
Bake at 210C fan for 5 minutes, then reduce the temperature to 190oC fan for a further 10-12 minutes. Enjoy warm, or leave to cool.
Ingredients – 9 items
1
For the muffins
Plain flour
Baking powder
Bicarbonate soda
Cinnamon powder
Butter, melted
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Medium egg
Milk
Blackberries
For the crumble topping
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Plain flour
Butter, melted
Espresso powder
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