Chocolate Banana Streusel Muffins

I always seem to have some overripe bananas hanging around as I'm not a fan of them when they start to go brown on the outside. This means I'm always on the lookout for recipes that will use them up. I spotted this recipe on Pinterest a couple of months ago and decided to give it a go as I had all the ingredients already. Chocolate and banana is a combination that can't go wrong and if you add an oaty topping you can almost believe they're good for you! I think these would be great for brunch but they will work just as well at any other time of the day with a cup of tea or coffee.

This recipe will make 8 muffins. As it is an American recipe the measurements are in cups. With hindsight after tasting these today I think you could probably up the amount of banana as when I tried one the banana isn't that strong so if you like a stronger banana flavour maybe try adding two bananas.

Ingredients:

Streusel topping:
2 tablespoons granulated sugar
1 1/2 tablespoons plain flour
2 tablespoons unsalted butter (approx. 30g - cold)
2 tablespoons oats

Muffins:
3/4 cup plain flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons mashed banana (approx. 1-1 1/2 bananas)
1/4 cup milk
1/2 cup chocolate chips
1 egg yolk
1 teaspoon vanilla extract
1/4 cup chocolate spread (I used Nutella)

Method:
1) Preheat the oven to 180C/350F and line a muffin pan with 8 paper cases.
2) In a small bowl combine the streusel topping ingredients until it makes small lumps. Set aside.

3) In a large bowl combine the dry muffin ingredients (flour, sugar, salt and baking powder). Then add the mashed banana, milk, chocolate spread, vanilla extract and egg yolk. Stir well with a wire whisk until the ingredients are combined. Finally stir in the chocolate chips.

 4) Fill each paper case approximately 3/4 full with the muffin mixture. Then sprinkle the streusel topping over.

5) Bake in the oven for 25-30 minutes until the muffins have risen and a springy to touch. Allow them to cook for 5 minutes in the pan before transferring to a wire rack to cool completely.

6) Enjoy! 

Blueberry and Cranberry Crumb Muffins

Just before the New Year I bought a packet of fresh cranberries which until today had been sat in the fridge. I knew I wanted to try making some muffins with them. I thought I would probably go for cranberry and white chocolate as this is a combination of flavours I like but after some research I found the recipe for these blueberry and cranberry crumb muffins which looked interesting (and also vaguely healthy given they're packed full of fruit!) It is an American recipe from a blog called 'Oh Sweet Day!' which you can find here. You'll need cups or alternatively if you're going to convert the measurements I find this page from Delia's website handy. The batter is quite thick but don't let this disconcert you! The crunchy crumble topping makes a nice contrast to the fruity, moist muffins. I made 15 muffins from this mixture.

Ingredients:

Muffins 
2 cups and 1 tablespoon flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (softened)
3/4 cup caster sugar (I used golden)
1 egg
1/2 cup milk
1 cup blueberry
1 cup cranberry

Crumb topping

1/4 cup caster sugar

1/4 cup brown sugar

1/4 cup butter (softened)

1/3 cup flour

1/2 teaspoon cinnamon

Method:
1) Preheat oven to 200C/400F. Line your muffin tins with paper cases.
2) In a large bowl sift together the 2 cups of flour, baking powder and salt and set aside.
3) In a bowl cream the butter using an electric whisk until it is light and fluffy. Gradually add the sugar and continue to beat until it is well combined and fluffy. Add the egg and mix until just blended.

4) Slowly add half the flour mixture and mix until just blended (I did this by hand using a wooden spoon). Add the milk and mix until just blended. Slowly add the remaining flour, scraping down the sides of the bowl with a spatula (A word of warning - I found this quite tough going as the batter is quite thick in consistency).

5) Toss the berries with 1 tablespoon of flour and gently fold into the batter.

6) Divide the batter evenly among the muffin cases and set aside.
7) In a small bowl, combine the topping ingredients and rub together with your fingers until you have a crumble-like consistency.

8) Sprinkle about a tablespoon of topping on top of each muffin.

9) Bake for 20 to 25 minutes until golden brown on top.

10) Allow to cool and then enjoy!

Blackberry and apple crumble muffins

The end of summer is fast approaching and autumn is in sight. The days are getting shorter, the summer holidays are nearly over (to the delight of parents and the despair of teachers) and blackberries are appearing. I spent Sunday afternoon wondering around the local area picking blackberries to use in my latest baking adventure. After trawling the Internet I found many options: blackberry and almond meringue cake, blackberry sourdough scones, blackberry and apple muffins and even bramble marshmallows. In the end I opted for a recipe from the Delicious Magazine website for blackberry and apple crumble muffins which you can find here.

The recipe works well and produces muffins that are moist. I particularly like the bursts of bright purple created by the blackberries. If I was to make these again I would cut the chunks of apple a little smaller and possibly use a dessert apple instead to add a little more sweetness.

The recipe makes 12 muffins and you will need a 12-hole muffin tin lined with paper cases.

Ingredients:

For the muffins 
300g plain flour
1 tbsp baking powder
Pinch of salt
190g caster sugar
210ml milk
1 large egg  (beaten)
100g butter (melted)
Zest of 1 large lemon (finely grated)
1 large Bramley apple
150g blackberries

For the crumble topping
15g butter (at room temperature)
25g plain flour
15g demerara sugar

Method:
1) Preheat the oven to 200C/Fan 180C/Gas 6 and line a 12-hole muffin tray with paper muffin cases.
2) First make the crumble topping. Rub the butter into the flour until it resembles fine breadcrumbs.

Rub in the butter 

Stir in the sugar and work the mixture with your fingers until it forms nuggets.

Stir in the sugar 

3) For the muffins, sift the flour, baking powder and salt into a mixing bowl and stir in the sugar. In a separate small bowl, beat the milk with egg, melted butter and lemon zest.

Mix together the dry ingredients

Beat together the wet ingredients and lemon zest

4) Peel, quarter and core the apple, and cut into blackberry-size pieces.

5) Stir the wet mixture into the flour and sugar mixture until combined (it's fine if it's still a bit lumpy). Stir in the apple and blackberries.

6) Spoon the mixture evenly into the paper muffin cases and sprinkle over the crumble topping.

7) Bake for 20-25 minutes until risen and golden. Cool for 5 minutes and preferably serve warm (and maybe with a dollop of custard or cream if you're feeling decadent?)

Happy baking (and blackberry picking!)
Dil :-)

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