Servings

FOR THE MUFFINS

  • 300g plain flour 300g plain flour
  • 2 tsp baking powder 2 tsp baking powder
  • 1 tsp bicarbonate of soda 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon 1 tsp ground cinnamon
  • 125g salted butter, melted 125g salted butter, melted
  • 200g Tate and Lyle Pure Cane Caster Sugar 200g Tate and Lyle Pure Cane Caster Sugar
  • 2 medium eggs 2 medium eggs
  • 250ml milk 250ml milk
  • 150g blackberries 150g blackberries

FOR THE CRUMBLE TOPPING

  • 100g Tate and Lyle Pure Cane Caster Sugar 100g Tate and Lyle Pure Cane Caster Sugar
  • 80g plain flour 80g plain flour
  • 60g salted butter, melted 60g salted butter, melted
  • 1 tsp espresso powder 1 tsp espresso powder

Instructions

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 210oC fan and line a 12 hole muffin tin with muffin cases.


2. 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.


3. 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.


4. Bake at 210oC fan for 5 minutes, then reduce the temperature to 190oC fan for a further 10-12 minutes. Enjoy warm, or leave to cool.

Chef's Tip


Place into freezer bags and freeze for future eating! To reheat from frozen, put the muffins back into the muffin tin, cover with foil and bake for 10-15 minutes at 170oC fan.