Updated: Jan 23
When making muffins, gloriously big really is best. These beauties, although huge are delicately light and fluffy, dotted with squidgy apricots and topped with a crunchy ginger crumb.
Perfect with your breakfast coffee.
The key to a giant muffin is to work quickly, there's active ingredients in here that you'll notice, once combined has a life of its own!
Get organised by weighing out all your dry ingredients, and all your wet ingredients, prepare your muffin cases and pre heat the oven to 200c.
We aim for a high heat in the oven for 10 minutes (200c), then reduce the temperature to (175c) steadily and gently cook the insides for 15 mins.
Ingredients for the muffins
400g self raising flour
2 tsp baking powder
1 heaped tsp ground ginger
200g caster sugar
2 medium eggs
80g natural yoghurt
80g melted butter
240ml whole milk
1 tbsp lemon juice
2 tsp vanilla essence
170g chopped soft dried apricots
For the crumble mix
50g plain flour
25 g butter (cold cubed)
25g brown sugar
1 level tsp ground ginger
Firstly prepare the crumble topping, rub the cold butter into the flour using your fingertips until it resembles breadcrumbs, then mix in the sugar and ginger.
place in the fridge to chill.
Preheat the oven to 200c
Now mix in a jug yoghurt, milk and lemon juice and vanilla essence. this will curdle slightly (this is what we are aiming for)
In a separate jug mix the oil and melted butter and 2 eggs, whisk well.
Add a couple of teaspoons of your flour to your chopped apricots, toss to coat. (this stops them sinking to the bottom of your muffins!)
Now add remaining flour, baking powder, ground ginger, and sugar to a large mixing bowl. mix well. Add jug of curdled milk and yogurt and jug of oil and butter. Gently but quickly combine all ingredients together, then fold through floured apricots.
Now spoon a decent amount into your muffin cases, i usually go 3/4 full with these.
You'll notice the foamy bubbly reaction between the baking powder and the acidic milk and yoghurt, this is essential for a good rise. You'll need to fill the cases quickly to make the most of this magic!
Scatter a teaspoonful of crumble mix over the top of the batter in each muffin case and place in the oven on the middle shelf for 10 minutes on 200c, after 10 minutes reduce the heat to 175c for a further 15mins
Because of the high heat at the beginning of baking a good crust is formed meaning they rise up and don't flow over the top. The reduction in heat gently cooks the insides as soon as they are stable.
Check your muffins after 15 mins on 175c and remove from the oven when they are golden, well risen and an inserted toothpick comes out clean. Allow to cool on a wire rack.
These glorious muffins freeze brilliantly but i'm pretty sure they'll be all gone beforehand!
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