Summer Fruit Crumble Muffins Recipes

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Steps:

• Method 1. Heat oven to 180°C/Gas 4. Line a 12 cup muffin tin. 2. Melt butter; set aside to cool. 3. Tip the flour, baking powder, salt and sugar into a bowl. 4. Whisk egg, milk and cooled butter together. Fold through flour mixture; careful not to over-mix. Swirl in fruit. 5. Spoon into muffin holes, filling each space two-thirds full. 6. Bake for 20-25 mins, till golden and a wooden skewer inserted in the middle comes out clean. Dust the tops with sugar while warm. Cool for a moment. Devour.

SUMMER FRUIT CRUMBLE MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat 100g of the butter and the caster sugar together using an electric whisk until pale and fluffy. Add the eggs, beat for 1 min, then mix in the yogurt, vanilla and milk. Combine 250g of the flour with the baking powder and bicarb in a bowl with ¼ tsp salt, then stir this into the wet ingredients.
• Spoon 2 tbsp of the batter into each paper case. Gently push two raspberries each into four of the cases, two or three blackberries into another four and a large spoonful of chopped peaches into the final four. Divide the rest of the batter between the cases, spooning it over the fruit, then top with more berries or peaches, to match the filling.
• Mix the remaining 50g flour and 25g butter together with your fingers until the mixture clumps together in small chunks, then stir in the demerara sugar. Sprinkle a little of the crumble mixture over each muffin, then bake for 22-25 mins until risen, golden and a skewer inserted into the centre comes out clean.
• Leave to cool in the tin for 10 mins, then carefully lift out onto a wire rack to cool completely. Will keep for three days in an airtight container.

THE CRUNCHIEST SUMMER FRUIT CRUMBLE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
• Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
• Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
• Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.