Here’s a recipe that’s both delicious and freezer friendly. Theoretically, you could make it MUCH healthier by substituting honey, replacing butter with some sort of nut-based spread, using wholemeal flour, and using stevia or just omitting the extra sugar altogether. I’m sure at one point I will go on a health kick and blog about HEALTHY muffin recipes, but today, it’s just good old sugar and butter for me.
Strawberry and apple crumble muffins
For the muffins:
- Melted butter, to grease
- 200g butter, at room temperature
- 3/4 cup (155g) caster sugar
- 2 tsp vanilla essence
- 2 eggs, at room temperature
- 2 cups (300g) plain flour
- 2 tsp baking powder
- 185ml (3/4 cup) milk
- 1 apple, peeled, cored, thickly sliced
- 250g strawberries, hulled, halved
For the crumble:
- 1/2 cup (75g) plain flour
- 50g chilled butter, chopped
- 1/4 cup (55g) firmly packed brown sugar
- Preheat oven to 180°C. Line two muffin trays with paper cases.
- Beat the butter, sugar and vanilla in a bowl of electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each. Fold in the combined flour and the milk until well combined.
- Spoon into the paper cases. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top.
- To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in sugar.
- Sprinkle the crumble topping over the muffins. Bake in oven for 1 hour or until cooked. Cool on wire racks and serve warm with ice-cream, cream or natural yoghurt.
This recipe should yield 24 delicious muffins. I keep them in the freezer and remove one a day for our lunches. Look at me and my self control!