Mighty Muffin Recipe
Bowl-lickin' good muffins with a delightful crumble topping.
Prep
0
min
Cook
18
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 450g fruit, chopped or grated
🥛Dairy & Eggs(4)
- 120g butter, melted
- 1/2 cup butter, melted
- 1 egg
- 190ml milk
🫙Pantry Staples(9)
- 3.75 tsp baking powder
- 120g light brown sugar
- 1/2 cup light brown sugar
- 1/2 cup oats
- 1/2 cup chopped roasted nuts
- 1/2 cup stoneground flour
- 1 tsp vanilla extract
- 150g white spelt flour
- 200g wholemeal stoneground flour
🧂Spices & Seasonings(3)
- 2 tsp cinnamon ground
- 1 tsp cinnamon
- 1/2 tsp salt
📦Other(4)
- 1/2 tsp bicarb soda
- 200g choc chips
- 70g desiccated coconut
- 190ml yoghurt
👨🍳 Instructions
- 1
Preheat oven to 190°C fan forced.
- 2
Add all dry ingredients to a large bowl and whisk to combine.
- 3
Add all wet ingredients to a bowl and whisk to combine.
- 4
Prepare the fruit component and add to the dry mix.
- 5
Pour in the wet mix and stir until just combined.
- 6
Divide across 12 lined standard muffin holes.
- 7
Place all crumble ingredients in a bowl and mix to combine.
- 8
Place even amounts of crumble topping on each muffin.
- 9
Bake for 15-18 minutes and allow to cool for ten minutes in the tin.
- 10
Enjoy, dunked in coffee!
💡 Pro Tips
- ✓Mix dry and wet ingredients separately until just combined - overmixing develops gluten strands which creates tough, dense muffins with peaked tops instead of rounded domes.technique
- ✓Fill muffin cups exactly 2/3 full (about 70-80g batter per standard cup) to prevent overflow while ensuring proper rise and dome formation.technique70-80g per cup
- ✓Bake at 190°C for the first 5 minutes, then reduce to 175°C for remaining 15-18 minutes - the initial high heat creates steam for lift before gentler heat sets the structure.timing190°C for 5 min, then 175°C for 15-18 min
- ✓Toast the desiccated coconut in a dry pan for 2-3 minutes until golden before adding to dry ingredients - this intensifies flavor and prevents the coconut from absorbing moisture during baking.ingredient2-3 minutes toasting
- ✓Use milk at room temperature (18-22°C) because cold milk can cause the batter to seize and create uneven mixing, while warm milk activates baking powder prematurely.ingredient18-22°C
Share this recipe
Prep
0
min
Cook
18
min
Serves
12
people
Level
intermediate
Share this recipe
Mighty Muffin Recipe
Bowl-lickin' good muffins with a delightful crumble topping.
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 450g fruit, chopped or grated
🥛Dairy & Eggs(4)
- 120g butter, melted
- 1/2 cup butter, melted
- 1 egg
- 190ml milk
🫙Pantry Staples(9)
- 3.75 tsp baking powder
- 120g light brown sugar
- 1/2 cup light brown sugar
- 1/2 cup oats
- 1/2 cup chopped roasted nuts
- 1/2 cup stoneground flour
- 1 tsp vanilla extract
- 150g white spelt flour
- 200g wholemeal stoneground flour
🧂Spices & Seasonings(3)
- 2 tsp cinnamon ground
- 1 tsp cinnamon
- 1/2 tsp salt
📦Other(4)
- 1/2 tsp bicarb soda
- 200g choc chips
- 70g desiccated coconut
- 190ml yoghurt
👨🍳 Instructions
- 1
Preheat oven to 190°C fan forced.
- 2
Add all dry ingredients to a large bowl and whisk to combine.
- 3
Add all wet ingredients to a bowl and whisk to combine.
- 4
Prepare the fruit component and add to the dry mix.
- 5
Pour in the wet mix and stir until just combined.
- 6
Divide across 12 lined standard muffin holes.
- 7
Place all crumble ingredients in a bowl and mix to combine.
- 8
Place even amounts of crumble topping on each muffin.
- 9
Bake for 15-18 minutes and allow to cool for ten minutes in the tin.
- 10
Enjoy, dunked in coffee!
💡 Pro Tips
- ✓Mix dry and wet ingredients separately until just combined - overmixing develops gluten strands which creates tough, dense muffins with peaked tops instead of rounded domes.technique
- ✓Fill muffin cups exactly 2/3 full (about 70-80g batter per standard cup) to prevent overflow while ensuring proper rise and dome formation.technique70-80g per cup
- ✓Bake at 190°C for the first 5 minutes, then reduce to 175°C for remaining 15-18 minutes - the initial high heat creates steam for lift before gentler heat sets the structure.timing190°C for 5 min, then 175°C for 15-18 min
- ✓Toast the desiccated coconut in a dry pan for 2-3 minutes until golden before adding to dry ingredients - this intensifies flavor and prevents the coconut from absorbing moisture during baking.ingredient2-3 minutes toasting
- ✓Use milk at room temperature (18-22°C) because cold milk can cause the batter to seize and create uneven mixing, while warm milk activates baking powder prematurely.ingredient18-22°C