Before I write more about these big, juicy and delicious muffins, this was a delayed post. I admit that I was supposed to share this recipe last week because this was a Mother’s Day breakfast surprise for my family.
To be a little more honest here, I’ve never attempted muffins. Normally I would conveniently buy from the neighbourhood breakfast cafes because they always have the “buy 1 coffee and free muffin” promotion. But for this special day, I want my family to wake up to the smell of something’s baking in the oven.
“The combination of sweet strawberries, apple and crackling almonds are a WOW-ZER! Not only it’s easy to make, it’s pretty and yummy”
Thanks to Katie Quinn Davis’s cookbook What Katie Ate – the recipe is easy and instructions are straight forward – making it simple for an inexperienced baker like me to follow. Katie also mentioned that if fresh blueberries or blackberries are in season, throw them in too.
These muffins make such great gifts for house parties or to serve at your own tea parties, with a touch of a little creativity – with any fresh produce that’s in season.
Strawberry, Apple and Almond Muffins (adapted from Katie Quinn Davis’s What Katie Ate)
Makes 10 large muffins
1 1/4 cups self-raising flour
130 g caster sugar
65 g almond meal
120 g unsalted butter, melted and cooled
2 tsp baking powder
1 1/2 tsp ground cinnamon
2 tsp pure vanilla extract
Zest of 1/2 lemon, finely grated
Large pinch of salt
2 large eggs, lightly beaten
1 apple, cored and cut into small cubes
6 fresh strawberries, quartered
80 g flaked almonds
2 tbsp brown sugar
1. Pre heat oven to 150 celsius fan-forced. Line a large 6-hole or small 12-hole muffin tin with muffin cases.
2. In a large clean bowl and with a spatula, mix the flour, caster sugar, almond meal, baking powder, cinnamon, lemon zest and salt together. Set aside.
3. In a separate bowl, mix the melted butter, vanilla extract, beaten eggs and 1/4 cup warm water together. Then pour the wet ingredients into the dry ingredients bowl. Stir and mix well with a wooden spoon. Add the cut apples into the mixture and stir gently to combine.
4. Spoon the batter into the muffin cups. Fill each case up to 3/4 full.
5. Place 2-3 strawberry quarters on top of each muffin and sprinkle with flaked almonds and brown sugar. Bake for 30-35 mins or until a clean skewer comes out clean after inserted into the centre of the muffin.
6. Leave to cool before serving.