Fruit Muffins

As a midpoint of summer and the beginning of the first harvest, Lughnasadh is ideal for celebrating the abundance of fruits. Although this is traditionally the wheat harvest, I hope most of you will agree with me when I say that we would much rather each refreshing fruits in the middle of summer than heavy, homemade bread. So I wish you all a very happy Lughnasadh with this refreshing fruit muffin recipe!

You Will Need:

Note: I used a 250 ml cup for taking measures.

For the Dough;

• 1/2 cup plain white sugar
• 2 tsp vanilla sugar
• 2 eggs
• 1/2 cup yogurt (I prefer Greek yogurt)
• 1/2 stick softened butter (ca. 120 g)
• pinch of salt
• 1 cup plain white flour
• 2 tsp baking powder
• 2 peaches
• a few apricots
• 1 ripe banana

For the Crumble Topping:

• 1/3 cup plain white flour
• 1/4 plain white sugar
• 1/4 stick softened butter
• pinch of salt
• 1 tsp cinnamon

How To Prepare:

1. Heat your oven to 175°C and prepare your muffin tin (place the muffin cups in the tin).
2. Make the crumble topping by combining the sugar, butter, salt, cinnamon and flour and mixing it with a fork until you get a very crumbly, chunky mixture. Leave it aside for now.
3. Cut up the fruit.
4. In a large bowl, mix together the flour, baking powder and salt. Add the entire banana and about a half of the rest of the fruit (it will be thrown on top of the muffins in step 8).With a spoon, gently mix the fruit so that it's all covered in flour.
5. In another bowl, using an electric mixer, mix together the sugar and butter. Add the eggs one by one and mix. Finally and the yogurt and vanilla sugar and combine well.
6. Pour the yogurt mixture into the flour mixture and combine using a spoon until you get a compact, creamy dough.
7. Using a spoon, fill the muffin cups 2/3 (two thirds) of the way up (since they will rise in the oven).
8. Place a few pieces of the remaining diced fruit on top of each muffin and sprinkle the crumble topping on top of the fruit.
9. Bake 20-25 minutes.