- 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
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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.
