- 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
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Preheat oven to 200 degrees. Grease a muffin tray with butter or insert casings and set aside.
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Combine the flour, baking powder, cinnamon, nutmeg, salt, sugar, rosemary and cranberries in a large bowl.
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In a medium sized bowl, whisk together the eggs, the strained yoghurt, milk, butter and vanilla bean paste until smooth.
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Add the wet ingredients to the dry and mix until incorporated and then scoop the batter evenly into the muffin tray.
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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.
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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.
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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.