How do I get a crisp crumble on my breakfast muffins?

To ensure a crisp crumble on your breakfast muffins, use cold Lurpak® Plant Based. Mix it with flour and sugar until it resembles coarse crumbs. Generously sprinkle this over the muffin batter before baking, or maybe try squeezing some of the mixture together to create slightly bigger lumps. This ensures a variated texture with crunchy pieces in different sizes. Be careful not to over-mix the crumble topping; it should remain crumbly rather than pasty.

How should I store the breakfast muffins to keep them fresh?

To keep the breakfast muffins fresh, store them in an airtight container after they have cooled. They will stay fresh at room temperature for up to 3 days. If it is warm outside or you want to keep them a bit longer, store them in the fridge. For longer storage, freeze the muffins for up to 3 months. Briefly warm them in the oven to revive their moist, freshly baked texture.

Should I use fresh or frozen rhubarb and raspberries?

Both fresh and frozen fruit and berries work well in muffins. When fresh, they provide a firmer texture and a burst of flavour, but they might bleed into the batter a bit. When frozen, they make the muffins moister, meaning they might need a bit more baking time. To get the best results with frozen fruit and berries, add them straight from the freezer and toss them in a bit of flour first.

Breakfast muffins

40 mins cooking time

Awaken your senses in the morning with golden brown delicious breakfast muffins fresh from the oven. Smell the fruity raspberries and rhubarb and the brown sugar crumble with chopped pistachios, quickly brightening your morning routine.

Breakfast muffins

40 mins cooking time

Ingredients

12 portions

Muffins

100 g Lurpak® Plant Based, melted (plus extra for greasing)

300 ml sour cream

2 large free range eggs, beaten

1 tbsp baking powder

5 g salt

300 g plain flour

150 g sugar

150 g raspberries

150 g rhubarb, thinly sliced

50 g pistachios, chopped

Crumble top

25 g brown sugar for sprinkling

25 g jumbo oats

20 g pistachios, chopped

25 g plain flour

20 g Lurpak® Plant Based

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Method

Preheat the oven to 180°C/190°C fan/gas mark 5. Grease and line a 6 portioned muffin tin with Lurpak® Plant Based.

Choose a muffin tin with 6 holes to get 6 large muffins or one with 12 holes to get medium-sized muffins.

Melt Lurpak® Plant Based and pour into a large bowl. Whisk in sour cream and eggs.

Combine all dry ingredients in a mixing bowl.

In another bowl, combine the crumble top ingredients and set aside.

For the crispiest crumble top, use cold Lurpak® Plant Based. For best results, store the crumble mixture in the fridge until you are ready to use it, ensuring the plant based stays cold and the crumble turns out perfectly crisp.

Learn more about Lurpak® Plant Based

Working quickly, fold the wet mixture into the dry ingredients. Add raspberries, rhubarb, and pistachios.

Divide the batter between the muffin cups, sprinkle with the crumble top and bake for 25-30 minutes until well risen and golden. Place on a cooling rack.

Grab an ice cream scoop to easily portion out the muffin batter. This way, each muffin pan hole gets the same amount, ensuring all your muffins turn out the same size and bake evenly.

Cool in the tin on a rack for 15 minutes and serve warm or store in an airtight container for up to three days.

Questions about breakfast muffins

Make a batch of our delightful breakfast muffins to satisfy your morning cravings. Explore our frequently asked questions to learn how to make the best breakfast muffins.

To ensure a crisp crumble on your breakfast muffins, use cold Lurpak® Plant Based. Mix it with flour and sugar until it resembles coarse crumbs. Generously sprinkle this over the muffin batter before baking, or maybe try squeezing some of the mixture together to create slightly bigger lumps. This ensures a variated texture with crunchy pieces in different sizes. Be careful not to over-mix the crumble topping; it should remain crumbly rather than pasty.
To keep the breakfast muffins fresh, store them in an airtight container after they have cooled. They will stay fresh at room temperature for up to 3 days. If it is warm outside or you want to keep them a bit longer, store them in the fridge. For longer storage, freeze the muffins for up to 3 months. Briefly warm them in the oven to revive their moist, freshly baked texture.
Both fresh and frozen fruit and berries work well in muffins. When fresh, they provide a firmer texture and a burst of flavour, but they might bleed into the batter a bit. When frozen, they make the muffins moister, meaning they might need a bit more baking time. To get the best results with frozen fruit and berries, add them straight from the freezer and toss them in a bit of flour first.

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Lurpak® Plant Based

With Lurpak® Plant based you now have all the great taste and quality that you expect from Lurpak® but in a plant based product. With Lurpak® by your side you’re always ready to start cooking. Now sleeves up and crush expectations. Learn more about new Lurpak® Plant Based.

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