Bakewell Crumble Muffins

On a cold wintery Sunday, these are just the ticket.

I am particularly proud of these bad boys. I was feeling in the mood for something a little almond-y, a little sweet, a little fruity.. And well hello here is something to tick all the boxes.

Crumble is the best invention. It’s amazing with custard, but that’s not an “on the go” snack. This is my version of a portable crumble with a bakewell twist and I’m rather pleased with myself for having concocted it.

Yummy surprise jammy centre!

Makes a dozen

Ingredients for the muffins

• 75ml oil
• 200 ml buttermilk
• 2 eggs
• 150g caster sugar
• 250g plain flour
• 1.5 tsp baking powder
• 1.5 tbsp cinnamon
• A few tsp strawberry jam
• A few glace cherries
• A handful of flaked almonds

Ingredients for the crumble

• 25g caster sugar
• 25g vanilla sugar
• 30g plain flour
• 20g ground almonds
• 40g butter

Method

Preheat oven to 190 degrees Celsius

Mix the oil and buttermilk in a bowl, and set aside.

In a large bowl, beat together the eggs and sugar until light and fluffy, then add in the oil mixture and whisk. Gently fold in the flour, baking powder and cinnamon. Be careful not to overmix.

Spoon the batter into cases to 1/3 full. Add a little jam and then top with another dollop of batter to fill the cases 2/3 full.

Sprinkle the crumble evenly over the muffins. Over half, sprinkle over the sliced almonds and over the other half, dot on a glace cherry.

Bake in the oven for 20 minutes, until golden on top.

Allow to cool on a rack, and then chow down!