My first job, other than the classic kiwi paper-run where you got paid about $2 for two hours of heavy lifting, long-distance walking, and the occasional overarm throw, was as a professional muffin maker.
Between the ages of eleven and thirteen I would wake up an hour early every Thursday morning and bake a batch of muffins. I’d put the muffins in a basket and my Mum would take them into the staffroom of the local primary school on her way to work. The sign on the basket told the teachers what flavour the muffins were and reminded them about putting their $1 coin into the coin container in return for this delicious treat. I made a solid income of about $9 for a while there. Luckily the supply of ingredients in the pantry seemed endless (thanks Mum) and back then it didn’t cost half a week’s earnings for a block of butter…
I think it’s safe to say that I have had my fair share of muffin-making practice so I’ve got a few tasty recipes up my sleeve, although I think these ones are slightly more elaborate than what I was making at eleven.
I have always loved peach muffins, but the addition of the oaty and buttery crumble on top just makes them so so so good. Go on, make them now!
What you’ll need:
- 70g salted butter, melted
- ⅓ cup brown sugar
- ½ cup rolled oats
- ⅓ cup all-purpose flour
- 1 tsp ground cinnamon
- 125g butter, softened
- ⅔ cup brown sugar
- 2 eggs
- 1/2 cup yoghurt (plain or flavoured – I used vanilla yoghurt)
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 cup rolled oats (if your rolled oats are quite chunky then chop them up a bit first in a food processor)
- 1 tsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp ground cinnamon
- pinch of salt
- 2 Tbsp milk
- 1 can of peaches, drained and chopped into smaller pieces (you could substitute this for other canned fruit or fresh fruit)
What to do:
- Get the crumble ready first by mixing everything together in a bowl. The resulting mixture should crumble if rubbed between your fingers. This is going to go on top of your muffins before putting them in the oven, so put it to one side for now.
- Preheat your oven to 210°C.
- Use a wooden spoon or a mixer to cream together the butter and sugar until fluffier and lighter in colour.
- Add the eggs one at a time and beat well until combined. Then add the yoghurt and vanilla extract and beat again until the mixture is smooth.
- In another bowl mix together the flour, oats, baking soda, baking powder, cinnamon, and salt.
- Add the wet mixture, the milk, and the peaches to the flour mixture. Gently fold the ingredients together until there are no big clumps of flour to be seen. Be careful not to overmix it! We don’t want tunnel muffins!
- Spoon the mixture into a greased muffin tray or into muffin cases.
- Sprinkle a heaped teaspoon of the crumble mixture on top of each muffin.
- Put the muffins in the oven and immediately turn the temperature of the oven down to 180°C. This initial blast of heat will give your crumble topping a bit of extra crunch to it. Bake for 15-20 minutes or until cooked when tested with a skewer.
Enjoy these muffins warm or cold and for some extra amazingness eat it with a big dollop of yoghurt (or cream) on the side.
This recipe is really versatile so just use whatever you’ve got in the pantry. Chuck some nuts in the crumble for a bit of extra crunch, or try leaving out the cinnamon in the muffin mixture for some vanilla peach muffins.