Black Forest Streusel Breakfast Muffins

It’s nearly (very nearly) the end of a very weird 2020. For some, the time has been good to spend with family, take time to evaluate and refresh but for others it’s been disastrous for many, many reasons. What I think we are all wanting though is a fresh new year, to try to see positives and enjoy them as much as we possibly can. The small things.

For me, baking and cooking is what keeps me rooted. It helps me feel less stressed and anxious and takes me out of any sadness I might be feeling and what 2020 has allowed for me is to spend more time in my kitchen.

So, breakfast muffins… Is that a thing? I’m not sure but these are absolutely gorgeous, packed FULL of delicious black forest fruits and really enjoyable to eat whilst snuggled up on the sofa watching a good show with a cuppa.

Ingredients for the muffins

• 2 Burford Brown eggs from Clarence Court

• 5 tbsp Granulated Sugar

• 240g Plain Flour

• 70ml buttermilk (oatly milk + 1 tbsp lemon juice)

• Frozen Black Forest fruits (no weighing, just however many you want - I’m generous though)

• 4 tbsp vegetable oil

• 60ml honey greek yoghurt

• 2 tbsp maple syrup

• 2.5 tsp baking powder

Ingredients for the streusel

• 2 tbsp plain flour

• 2 tbsp granulated sugar

• 2 tbsp brown sugar

• 1 tsp cinnamon

• 1/4 tsp salt

• 1 tbsp flora plant butter

Method

1. Heat your oven to 200c and line a cupcake tray with 12 cupcake cases

2. In a bowl, mix your eggs, buttermilk, maple syrup, greek yoghurt, oil and sugar until fully combined and starting to go light and fluffy.

3. Add in your flour and baking powder and stir gently until just combined, be careful not to over mix.

4. Stir in your black forrest fruits and then spoon in to your cupcake cases almost completely to the top.

5. In a bowl, make your streusel by adding in all of your dry ingredients into a bowl, stirring and then adding in your butter. Use your fingers to rub together until it resembles sand in texture.

6. Spoon this streusel mix over your muffins and bake for 15 minutes at 200c and then lower down to 180c and cook for a further 15 minutes. Use a kebab stick to poke through the middle and if it comes out clean then it’s done.