Honey Swirl Muffins
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Honey Swirl Muffins are crunchy from upside and soft and spongy from inside.
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Ingredients
- 4 egg
- 3/4 cup canola oil
- 6 tbsp melted butter
- 3/4 cup honey
- 1/2 cup milk or as required
- 2 cup flour
- 2 -1/2 tsp baking powder
- Pinch of salt
- 1/4 cup chopped dried apricots
- 1 Tsp vanilla essence
- For Interior Swirl:
- 1 tbsp instant coffee granules
- 2 tbsp unsweetened cocoa
- 3 tbsp white powder sugar
- For Crumble:
- 2/3 cup 80 g flour
- 4 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 4 tbsp melted butter
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Instructions
- Preheat oven to 160°C
- Combine eggs, oil, butter, sugar, Vanilla essence and water in a large bowl and whisk until smooth.
- In a separate bowl combine flour, baking powder and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients in thirds, until combined. Donââ¬â¢t over mix.
- In a small bowl combine cocoa, instant coffee, and sugar, whisk to combine and set aside.
- In another small bowl combine flour, sugar, cinnamon, baking powder, and butter. Whisk with a fork to combine.
- Prepare a muffin tin with baking spray, covering inside of wells and lightly spray top of pan too since muffins will rise up and slightly cover the top.
- With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp of the filling, cover with second half scoop of batter. Take a knife and gently swirl interior to distribute filling. Top with 1 tbsp of crumb topping.
- Repeat process until all the wells are full. Bake for 10-15 mins until golden brown and risen.
- Allow to cool slightly. Pour some honey and serve.
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