Description
Makes 12 Muffins
Ingredients
Scale
For the Peach Jam
- 500g Fresh Peaches, peeled and chopped
- 200g Caster Sugar
- 1 Lemon, juiced
For the Streusel Topping
- 55g Demerara Brown Sugar
- 50g Caster Sugar
- 30g Plain Flour
- 25g Unsalted Butter, cold
- 25g Rolled Oats
For the Muffins –
- 280g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 2 Free-range Large Eggs
- 175g Light Soft Brown Sugar
- 250g Natural Yogurt
- 110g Unsalted Butter, melted
- 1tsp Vanilla Extract
Instructions
- First, make the peach jam. Add all the ingredients and heat over low heat in a saucepan until the sugar has dissolved. Increase the heat and boil for 20 minutes, stirring frequently. When thickened, transfer to a bowl to cool or a sterilised jam jar.
- For the topping, in a bowl, mix the two sugars and flour, rub in the cold butter until you have coarse breadcrumbs, like a crumble. Stir in the oats and set aside to top the muffins.
- Oven to 190C, line 12 hole muffin tin with muffin cases and set aside. In a bowl, mix the flour, baking powder, bicarbonate of soda and salt.
- In another bowl, mix the eggs, sugar, yoghurt, melted butter and vanilla until combined.
- Add the egg mixture to the flour mixture, fold the mixture until just combined, don’t over mix. Add a tablespoon of the muffin mixture to each case, then half a tablespoon of the peach jam. Top with the remaining muffin mixture across the cases. Then top with a tablespoon of the streusel mixture per muffin.
- Bake for 12-15 minutes until golden on the tops or a skewer comes out clean. Breakfast is ready!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Muffins
- Method: Baking
- Cuisine: British