Christmas Muffins

Ingredients
  • MUFFINS
  • 240g PLAIN FLOUR
  • 1tbsp BAKING POWDER
  • 1tsp CINNAMON
  • 1/2tsp NUTMEG
  • 1/2tsp SALT
  • 70g SUGAR
  • 1tbsp FRESHLY CHOPPED ROSEMARY
  • 75g CHOPPED DRIED CRANBERRIES
  • 2 EGGS
  • 240g WHOLE MILK STRAINED YOGHURT
  • 80ml MILK
  • 60g MELTED BUTTER
  • 1 1/2tbsp VANILLA BEAN PASTE
  • CRUMBLE TOPPING
  • 15g DICED COLD BUTTER
  • 2tbsp BROWN SUGAR
  • 2tbsp PLAIN FLOUR
  • 1/2tsp CINNAMON
  • 1/2tsp NUTMEG
  • pinch of salt
  • GLAZE
  • 85g ICING SUGAR
  • 1/2tsp VANILLA BEAN PASTE
  • 1/4tsp NUTMEG
Method
  • Preheat oven to 200 degrees. Grease a muffin tray with butter or insert casings and set aside.

  • Combine the flour, baking powder, cinnamon, nutmeg, salt, sugar, rosemary and cranberries in a large bowl.

  • In a medium sized bowl, whisk together the eggs, the strained yoghurt, milk, butter and vanilla bean paste until smooth.

  • Add the wet ingredients to the dry and mix until incorporated and then scoop the batter evenly into the muffin tray.

  • Make the crumble topping by combining all the ingredients in a small bowl and working the diced butter into the mixture using your fingers. Sprinkle the crumble mixture on top of the muffin batter in the tray.

  • Bake for 15-20 minutes until set. Remove from oven, allow to cool in the tray for 5 minutes before transferring to a cooling rack.

  • Make the glaze by combining all the ingredients in a small bowl and stirring. Add a little milk until you reach the desired consistency. Drizzle the glaze over completely cooled muffins and serve.

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