I hope you all had a wonderful Christmas! We had a fabulous day here in Singapore – the sun shone, we enjoyed a delicious turkey feast with all the trimmings with friends, and Father Christmas delivered some great pressies for everyone.
I always find that Boxing Day is a bit of an anticlimax though. Especially here in Singapore when it’s not even a bank holiday! That said, the excitement of new toys still lingers for little ones and for the grown ups there is the treat of the leftovers meal. There’s nothing better than the boxing day turkey, stuffing, bread sauce, gravy and parsnip sandwich!! Delicious.
Since you’re probably all still in full eating swing ahead of the New Year, now is probably the moment for the last post of the year for the Perky Pancake. And whilst we definitely won’t be dieting here at PP HQ, we will be instilling a little more balance into our diets.
In particular we’ll be cutting down on sugar following the rather excessive consumption that’s resulted from cake trials (more on that in the new year), hosting a rather large brunch, the Perky Kebab’s birthday, and, of course, Christmas.
So here’s the last sweet post for a while (well, at least a couple of weeks…let’s face it, staying away from baked goods altogether is going to be impossible!) and it’s a goodie.
Crumble topped chocolate chip muffins! They’re incredibly easy to make and you can mix them up with endless variations possible. The crumble topping is exceptional and really makes a muffin pop. Let’s face it; a muffin isn’t always the most exciting option at the bakery until you add in a crunchy, cinnamon-y, crumble topping!
Wishing you all a very happy and healthy new year. See you in 2018!
Crumble Topped Chocolate Chip Muffins
Adapted from the Kitchn’s recipe for “Bakery Style Crumb Muffins”
For the topping:
140g butter, melted and cooled
100g caster sugar
100g light brown sugar
200g plain flour
1 teaspoon cinnamon
Pinch of salt
For the muffins:
275g self raising flour
75g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Pinch of salt
150g chocolate chips, either milk or dark
170g butter, melted and cooled
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
30g icing sugar
- Prepare the muffin tins by either lining with 12 paper muffin cases or greasing each hole. Pre heat the oven to 180°c/160°c fan/350°f.
- Make the crumble topping by whisking the sugars, cinnamon, and salt together in a medium bowl. Whisk in the butter until well-combined. Stir in the flour until the mixture just resembles a thick dough; set aside.
- Mix the dry ingredients together for the muffins in a large bowl: flour, sugar, baking powder, bicarbonate of soda, salt, and chocolate chips.
- In a jug mix together the wet ingredients for the muffins: melted butter, eggs and egg yolks, buttermilk and vanilla extract.
- Pour the wet ingredients into the dry and using a wooden spoon or spatula, fold together until just combined…don’t mix too much as you’ll end up with tough muffins. A few lumps in the batter don’t matter.
- Fill each muffin case 3/4 full then top with crumble topping, gently pressing it into the batter.
- Bake until the muffins for 20-25 minutes until they are golden-brown and a toothpick inserted into the centre of a muffin comes out clean. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
- Dust the muffins with icing sugar before serving.
* if you don’t have buttermilk you can just use the same volume of full fat milk with 1/2 teaspoon lemon juice added to it. Leave to stand for 10 minutes before using.
The muffins can be stored in an airtight container for 2 days but are best eaten on the day of baking. You can freeze them too – freeze them individually on a baking tray first before transferring them to a ziplock bag. Defrost at room temperature.