Summer Fruit Crumble Muffins Recipes

SUMMER FRUIT CRUMBLE MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat 100g of the butter and the caster sugar together using an electric whisk until pale and fluffy. Add the eggs, beat for 1 min, then mix in the yogurt, vanilla and milk. Combine 250g of the flour with the baking powder and bicarb in a bowl with ¼ tsp salt, then stir this into the wet ingredients.
• Spoon 2 tbsp of the batter into each paper case. Gently push two raspberries each into four of the cases, two or three blackberries into another four and a large spoonful of chopped peaches into the final four. Divide the rest of the batter between the cases, spooning it over the fruit, then top with more berries or peaches, to match the filling.
• Mix the remaining 50g flour and 25g butter together with your fingers until the mixture clumps together in small chunks, then stir in the demerara sugar. Sprinkle a little of the crumble mixture over each muffin, then bake for 22-25 mins until risen, golden and a skewer inserted into the centre comes out clean.
• Leave to cool in the tin for 10 mins, then carefully lift out onto a wire rack to cool completely. Will keep for three days in an airtight container.

CINNAMON CRUMB CAKE MUFFINS

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

THE CRUNCHIEST SUMMER FRUIT CRUMBLE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
• Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
• Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
• Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

APPLE CARAMEL CRUMBLE MUFFINS

Steps:

• Preheat oven to 200c/180c fan. Line 12 hole muffin tin. Make the crumble topping by rubbing together the butter and flour till it resembles breadcrumbs. Stir in the sugar and set aside.
• For the muffins sift the flour and baking powder into a bowl then stir in the sugar. In a jug, combine the milk, egg and melted butter.
• Stir the wet mixture into the dry mixture till combined. Fold in the chopped apple pieces.
• Spoon one tbsp of the mixture into the cases. Then place a tsp of salted caramel into the middle of each case, followed by another tbsp of apple mixture on top.
• Sprinkle over the crumble topping. Bake for 20-25mins