I baked these lovely muffins today! I used this recipe as a base but substituted some of the sugar for brown sugar, added some walnuts for texture and flavor and added chai tea. I think they turned out great; they were deliciously moist and not too sweet. They are topped with oat crumble for some extra crunch. 🙂
Here’s the recipe!
For 12 normal sized muffins:
- 50 g cold butter
- 40 g plain flour
- 40 g oats
- 15 g sugar
- 180 g chai tea (I brewed it a little stronger than I normally would)
- 20 g milk
- 125 g butter
- 60 g walnuts
- 1 apple
- 1 ml cardamom
- 1 ml cinnamon
- 240 g plain flour
- 90 g light brown muscovado sugar
- 90 g regular sugar
- 2 tsp baking powder
- 1 egg
1.. Preheat the oven to 175°C/350 F.
2.. Pinch together the ingredients for the oat crumble. Put to the side as you make the batter.
3.. Brew chai tee, measure out 180 g and add the milk. Put to the side to cool.
4.. Melt the butter.
5.. Chop the walnuts to quite small pieces.
6.. Peel and chop the apple.
7.. Stir together walnuts, apple, cardamom, cinnamon, flour, baking powder and the sugars.
8.. Stir in the cooled tea, butter and the egg.
9.. Pour the batter into the baking cups, 2/3 up. Spread oat crumble on top and bake in the middle of the oven for 15-20 minutes.
10.. Put the muffins on a wire rack to cool.