We love the combination of cinnamon and brown sugar, so at the weekend when we had plenty of time on our hands, we took a traditional recipe for a plain muffin base and played around until we perfected this cinnamon crunch muffin. They are so delicious we managed to polish off the whole batch over the weekend.
Makes 12 muffins
- 280g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 60g white granulated sugar
- 1 egg
- 150ml plain yoghurt
- 180ml milk
- 60ml rapeseed oil (or vegetable oil)
- 1 tsp vanille extract
For the crunch mixture:
- 3oz brown demarara sugar
- 2 tsp ground cinnamon
- 3oz pecans chopped (optional)
- Preheat the oven to 190 degree C (gas mark 5). Prepare the muffin cases into a muffin tin.
- In a small bowl, combine the topping ingredients and set to one side.
- In a large bowl, sift the flour, baking powder and bicarbonate of soda. Add the salt and sugar and mix.
- In a separate bowl, beat the egg with a fork. Carefully stir in the yoghurt, milk, oil and vanilla extract.
- Pour all of the liquid mixture into the dry and stir until it is all combined. The batter will be a little lumpy, this is fine.
- Using a tablespoon, add a spoon of mixture to the muffin cases, sprinkle a spoon of crunch mixture on top and then spoon a second tablespoon of batter over the crunch mixture. Finish by adding a small spoon of crunch mixture so you will end up with a muffin case of two layers of batter and two layers of crunch mixture.
- Bake in the oven for 20 minutes and serve as a lovely treat with a glass of milk or a pot of tea.
You can find more cooking inspiration from Vanessa on her cooking with children blog Wild Flours!