29 January 2015 / 20 Comments

The best muffins ever!

No kidding!These are the best muffins EVER!I mean like EVER!I’ve baked them millions of times,worked on every single detail and now I’m bursting with pride every time I make them πŸ™‚ THEY ARE JUST PERFECT!

The secret is the batter and once you make the perfect batter,the world of limitless muffin varieties opens πŸ™‚ Sweet or savoury,plain or chocolate,fruity,nutty,filled with jam,cream or caramel.Wherever your imagination will take you….Perfect muffins need nothing more than fine flour,room temperature(good quality)ingredients,and not over stirring the batter.They simply don’t like too much attention.


for 10 muffins


300 g self raising flour(preferably self rising fine sponge flour)
250 ml natural yogurt(room temperature)
100 g natural,unrefined cane sugar
2Β  eggs(room temperature)
125 g butter,melted and cooled
0,5 teaspoon ground cinnamon
pinch of ground nutmeg
1 medium apple,cored,peeled and chopped

100g plain flour
50g butter,cold and cut into smaller pieces
3 tablespoons of natural,unrefined cane sugar

200g caramel (dulce de leche)


1.Preheat the oven to 190C.
2.Do the crumble first.Sieve the flour into a medium bowl,add sugar and the butter, then rub it into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.Place in a fridge.
3.To make the muffins,sieve the flour into a bowl.In a separate bowl place eggs,yogurt,butter and sugar.Add cinnamon and nutmeg and mix all the ingredients until smooth.Then add apple pieces to the mixture and tip it over the flour.Stir with a wooden spoon,the mix should look lumpy and may have the odd fleck of flour still visible but don’t be tempted to over mix the batter.Muffins don’t like too much attention πŸ™‚
4.Place the muffin cases into muffin tray πŸ™‚ and fill each one about 1/2 hight with batter.Place 2 teaspoons of caramel in the middle of each muffin and cover with the rest of the batter.
5.Sprinkle over with crumble and bake for 25-30 minutes.

NOTES: To prevent muffins from sinking,take them out the oven straight away,let them cool down for 5 minutes and then remove from the moulds and place on the rack to cool down.

You might also want to serve them warm,to do this simply put them in preheated oven for couple of minutes.(Just be careful with caramel as too much heat will make it extremely hot!)


Enjoy xxx



  1. Love this trick for awesome muffins, but I love the styling of this shoot even more! Seriously, could this be any more picturesque? Well done, Bea! Gorgeous!

  2. I knew I would find a perfect accompaniment to go with a coffee on your website, Bea. I have a weakness to deserts that have streusel or crubmle and when I saw those beautiful muffins (Bea, the photos, wow!) I had to make them and I did – this morning as we were hosting at our house pre-departure crew meeting with our two companions at noon. The muffins came out deliiiishous! I made them exactly as per your recipe, I even bought a tube of dulce de leche at a Mexican store early last week, ate have of the tube before it even saw the muffins, ha, ha! I didn’t have any muffin cups, so I cut up some coffee filters, which have been kicking around the house for the last 100 years! Thank you for sharing this recipe! Onto the soup now…

    1. hahaha!Loved reading about you eating half of the tube of dulce de leche before even baking those!I’m glad I’m not the only one who does that πŸ™‚ So happy to hear that you loved them! xx

  3. Love the styling story. You make it look so simple. Your ability to explain how it works is what makes you a skilled teacher. Can’t wait to watch you in person.

    1. Thank you so much Cindy,I am so happy to hear that you enjoyed it! Can’t wait to meet you in two weeks! It will be so much fun!

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