Christmas Muffins

  • Muffins
  • plain flour 240g
  • baking powder 1tbsp
  • cinnamon 1tsp
  • nutmeg 1/2tsp
  • salt 1/2tsp
  • sugar 70g
  • freshly chopped rosemary 1tbsp
  • chopped dried cranberries 75g
  • eggs 2
  • whole milk strained yoghurt 240g
  • milk 80ml
  • melted butter 60g
  • vanilla bean paste 1 1/2tbsp
  • Crumble topping
  • diced cold butter 15g
  • brown sugar 2 tbsp
  • plain flour 2tbsp
  • cinnamon 1/2tsp
  • nutmeg 1/2tsp
  • salt pinch
  • Glaze
  • icing sugar 85g
  • vanilla bean paste 1/2tsp
  • nutmeg 1/4tsp
  • 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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