Streusel Muffins

Emily Davenport
Servings

12 servings

Prep Time

75 minutes

Calories

288

Cuisine

British

Category

Baking recipes

Streusel Muffins are perfect treats for using the leftover pumpkin from Halloween. These muffins taste so good and are easy enough to make with children! A delicious recipe from the Dairy Diary Recipe Collection.
Halloween Pumpkin Streusel Muffins

Ingredients

  • Butter 150g (5oz)
  • Plain flour 300g (11oz)
  • Baking powder 2 tsp
  • Ground cinnamon 1 tsp
  • Caster sugar 110g (4oz)
  • Eggs 2 large, beaten
  • Milk 200ml (7fl oz)
  • Pumpkin 275g (10oz), peeled, deseeded and grated
  • Raisins 75g (3oz)
  • Self-raising flour 50g (2oz)
  • Demerara sugar 50g (2oz)

Directions

  1. Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.
  2. In a large mixing bowl sift plain flour, baking powder and cinnamon, then stir in caster sugar. Make a well in centre and pour in eggs, milk and melted butter. Stir until just combined, then fold in pumpkin and raisins. Spoon into muffin cases.
  3. In a separate bowl rub remaining butter into self-raising flour then stir in demerara sugar. Sprinkle over batter in cases then bake for 30-40 minutes until risen and golden.
  4. Leave in muffin tin for 5 minutes then cool on a wire rack. Serve warm or cold.

Streusel Muffins

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