LADING

{the weekly muffin} plum crumble

For me, autumn smells like plums. So, in my mind, this plum and crumble recipe from Cupcakes and muffins is perfect for autumn.

Bowl no. 1: for the wet combination, put together 170g caster sugar, 190g flour, 1 tsp baking powder and 60g hazelnut meal. Bowl no. 2: 185g melted butter, 3 eggs lightly beaten, 125 ml milk. Fold in the wet ingredients over the dry ones. Remove stones and dice 3 plums, add in the batter, slowly mixing.

For the crumble: 45g flour, 60g cold butter (chopped), 110g brown sugar and 35g chopped hazelnuts. Mix together butter with flour, using your fingers, until it resembles bread crumbs. Add sugar and hazelnuts.

Spoon batter in the pre-greased muffin tray. Sprinkle with crumble and bake over low to medium heat until golden brown. You can serve them with a teaspoon of whipped cream.

Enjoy!

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