Friday, April 8, 2011

Pear Crumble Breakfast Muffin Love

Easter is looming...that fat season where any amount of chocolate inhaled or ingested is acceptable, and the extra pounds are to be expected. Kids gorge themselves and are sick the whole night through (although mine wont be eating chocolate yet) and spend most of Easter Day with chocolate rings around their mouths. So, I've decided to hold off on the chocolatey recipes until Easter is over and every one has recovered from their chocolate hangovers. This will allow you to enjoy Easter gorging without spoiling your appetites.
Anyway, for something a little healthier sounding...Pear Crumble Breakfast muffins. Have you ever been running late for work and had no time to get the cereal into your stomach, because its too chunky to simply pour down your throat as you head out the door? That's where breakfast muffins come in. Giant sized muffins full of fruit, energy and even...a bit of muesli on top.
I've seen pictures of muffins with crumble on top and I knew that I just had to try and replicate something that looked so yummy. They were surprisingly simple to make and taste SO GOOD! (especially just out of the oven) They have a delightfully sweet crumbly topping with a deliciously moist centre--the recipe for addiction. Now my mind is drifting to thoughts of adding chocolate Milo to the crumble mixture......lets leave that delicious thought for after Easter.
My husband has taken a few to work in the mornings. I'd say he's fallen in love again...but I may have to double check. I certainly have!


8oz SR flour
4oz sugar
4oz butter
1/2 cup milk
1 egg, beaten
1 tsp. cinnemon
1 cup diced pear or apple
pinch of salt

2-3 tbsp. butter, room temperature
1/2 cup plain flour
1/4 cup brown sugar
1/4 cup roasted muesli

Cream butter and sugar, beaten egg and milk. Peel and core pears and dice, add to the mixture. Lastly add sifted flour and cinnamon and a pinch of salt. Divide amongst a lined cupcake tray.
To make the crumble, combine all ingredients and rub the butter into the dry ingredients until clumps begin to form. Add as much butter as it takes to get a good crumble texture. Pile onto the tops of each muffin. Bake for 3/4 of an hour in a moderate oven (180C)

"Hm, what are these scrumptious morsels?"

"Aw Mum! I was going to eat one of those!"

NOTES: Ever seen those incredible high rise muffins and wonder what made then so big when yours look so flat? Try the cheats souffle trick. Cut some baking paper and place in the greased muffin tray much higher than the tray edge. you can fill them up higher and as they rise, there will be no chance of spill-over, they'll just keep rising up. Neat.


  1. Excellent photos! You should have been a photographer... and a chef...!

  2. Gorgeous pics and scrumptious looking muffins!

  3. Thanks lovely ones:) photography is one of my passions but sadly i have an awful camera:/ hehe still takes some nice shots sometimes though:)glad you like them!! xo


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