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Blackberry Coffee Crumble Muffins

  Rating 0.0

Prep

20 min

Bake

15 mins

Serves

12

Difficulty

Easy

About

These Blackberry Coffee Muffins are the perfect indulgent, completed with easy crumble topping. Bake a batch for the ultimate autumnal breakfast goodies.

made using

Golden Caster

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Instructions
Ingredients
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Step 1

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

Step 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.

Step 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.

Step 4

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

Serving

1

For the muffins

Flour

Plain flour

300 g
Baking-powder

Baking powder

2 tsp
Baking-soda

Bicarbonate soda

1 tsp
Cinnamon

Cinnamon powder

1 tsp
Butter

Butter, melted

125 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

200 g
Eggs

Medium egg

2
Milk

Milk

250 ml
Blackberries

Blackberries

150 g

For the crumble topping

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

100 g
Flour

Plain flour

80 g
Butter

Butter, melted

60 g
Coffee

Espresso powder

1 tsp

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