My brother L lives overseas (you can read about last time he visited here). This time, he arrived at 6.30am on a Saturday morning for a one week visit. Mum & dad offered to do the airport pick up and while I wasn’t really up for a 6am start, I offered to host a quick breakfast at my place. As we were low on time, I decided that eggs were unnecessary but wanted something delicious to offer the weary traveller. A muffin with a crumble-like topping has been in my mind for a while, so Saskia and I got together to do a little experimenting.
These are inspired by Smitten Kitchen’s whole wheat apple muffins, but with some amendments. We swapped in some oat flour and spelt flour, used pears rather than apples and added the crunchy top for some added deliciousness.
These were really, really tasty and the crunchy top was a definite winner. Give them a try!
Crunchy topped pear & cinnamon muffins
Inspired by Smitten Kitchen’s whole wheat apple muffins with some changes and those crunchy tops added in! This would obviously work very well with apple as well. Also, if you want lots of crunch, you could probably double the crunchy oat mixture for the tops of the muffins – I’ll be trying this next time!
Made about 20.
For the muffins
170g plain flour (or 205g spelt flour)
50g oat flour
1 tsp baking powder
1 tsp bicarb soda
pinch of salt
1 tbs cinnamon
100g unsalted butter, at room temperature
100g caster sugar
100g brown sugar
1 egg, lightly beaten
200g plain yoghurt
350g pear, cut into small cubes (about 3 small pears)
For the crunchy tops
60g rolled oats
30g brown sugar
rind of 1 small lemon
1/2 tsp cinnamon
- Pre-heat the oven to 230C/450F.
- Grease your muffin tin, or put cupcake papers into the tin.
- Mix the flour, oat flour, baking powder, bicarb soda, salt and cinnamon together in a medium bowl. Set aside.
- Cream the butter and sugars in an electric mixer until fluffy. Beat in the egg. Gently mix in the yoghurt and water.
- Stir in the dry ingredients, but don’t over mix. Fold in the apple chunks.
- Divide the mixture between the tins.
- Make the mix for the top – melt the butter, then stir in the oats, sugar, lemon rind and cinnamon. Spoon the mix on to the tops of the uncooked muffins.
- Bake for about 10 minutes, then reduce the heat to 200C/400F and bake for another 5-10 minutes, until cooked through. Cool slightly before serving (they are really yummy warm).