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Recipe

Plum crumble muffins

Fruit crumble plus muffins equal a brilliant dessert. This recipe uses fresh plums and hazelnut meal - yum!

May 29, 2014 2:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Makes 6 Item
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Ingredients

Plum crumble muffins
  • 185 gram butter, chopped, at room temperature
  • 3/4 cup caster sugar
  • 2 teaspoon vanilla bean paste
  • 3 eggs
  • 1 cup self-raising flour, sifted
  • 1/2 cup plain flour, sifted
  • 1/2 cup hazelnut meal
  • 1/2 cup milk
  • 3 plums, halved, stones removed, thinly sliced
Topping
  • 1/3 cup plain flour
  • 60 gram cold butter, finely chopped
  • 1/2 cup demerara or brown sugar
  • 1/4 cup coarsely chopped hazelnuts
Honey cream
  • 3/4 cup thick cream
  • 2 teaspoon honey
  • 1/4 teaspoon ground ginger

Method

Plum crumble muffins
  • 1
    Preheat oven to 180°C. Lightly grease a 6-hole texas muffin pan.
  • 2
    In a large bowl, cream butter, sugar and vanilla together until pale. Add eggs, one at a time, beating well after each addition.
  • 3
    Fold in flours, hazelnut meal and milk until just combined. Spoon mixture into pan. Top with plum slices, pressing lightly into batter.
  • 4
    To make topping, sift flour into a small bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add 1/3 cup of sugar and hazelnuts. Sprinkle over muffins. Top each muffin with a little remaining sugar.
  • 5
    Bake for 30-35 minutes, or until a skewer inserted into centre comes our clean. Cool in pan for 5 minutes.
  • 6
    To make honey cream, combine all ingredients in a small bowl. Serve muffins warm with honey cream.

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