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Cherry & white chocolate crumble muffins
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200g light brown soft sugar
200g butter, softened
225g self-raising flour
1 1/2 tsp ground cinnamon
3 British Blacktail Medium Free Range Eggs, beaten
100g white chocolate chips
180g cherries, pitted and chopped
1. Preheat the oven to 180ºC, gas mark 4. Line a muffin tray with 12 cases.
2. In a mixing bowl, use a wooden spoon to beat the sugar and butter together, then add the flour, cinnamon and a pinch of salt. Transfer 100g to a small bowl, add the oats and use your fingers to loosely clump together.
3. Add the eggs to the remaining mixture in the larger bowl and beat to combine, then stir in the chocolate chips and chopped cherries.
4. Divide the mixture between the muffin cases then top with the crumble mixture. Bake for 25-30 minutes, until cooked through. Serve warm or leave to cool on a wire rack.
Typical values per serving:
This recipe was first published in July 2020.
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