Hello lovelies,
I love me a muffin and I also love a muffin that’s unique and today’s muffin is both delicious and creative, so as you can imagine, I’m obsessed and had to share it with you guys asap!
I can’t take full credit for today’s recipe though, it’s actually inspired by the incredibly talented Del, also known online as ‘delscookingtwist’.
Del shared this incredible muffin recipe which was totally different to any muffin I’d made before, therefore it caught my eye immediately and I knew I had to make a batch of my own.
{ Del’s Recipe: https://www.delscookingtwist.com/blackberry-swirl-muffins/ }
I had a bag of frozen forest fruit sitting in my freezer which hadn’t been touched so it felt like the perfect mix to use for the compote used in this muffin recipe and boy, was I right!
Not to toot my own horn but this forest fruit compote worked beautifully alongside the muffin batter to create a unique and unbelievably yummy batch of muffins.
So, if you fancy a go at these muffins yourself, you know the drill. Keep on scrolling below and you’ll find todays recipe.
Category: Sweet Treat
Servings: 7 Muffins
Prep Time: 15 Minutes
Raising Time: 1 Hour
Bake Time: 20 Minutes
Overall Time: 1Hour 35Minutes
Ingredients You Need For The Muffin:
- 120g Of Plain Flour
- 1.5tsp Of Baking Powder
- 1 Large Egg
- 100g Of White Granulated Sugar
- 120g Of Full Fat Plain Yoghurt
- 60ml Of Vegetable Oil
- 2tsp Of Vanilla Bean Paste / Extract
Ingredients You Need For The Forest Fruit Compote:
- 250g Of Frozen Forest Fruit
- 2tbsp Of Honey
- 1tsp Of Lemon Juice
- 2.5tbsp Of Cornflour
- 27ml Of Water
How To Make The Muffins:
- Firstly, gather together your equipment and ingredients and line a muffin tin with 7 muffin cases.
- Secondly, in a large bowl, whisk together the 120g of plain flour and 1.5tsp of baking powder together, then set to one side.
- Next, in a medium bowl, mix together the 1 large egg and 100g of white granulated sugar until combined.
- Pour in the 120g of full fat plain yoghurt, 60ml of vegetable oil and 2tsp of vanilla extract and mix together until combined.
- Add the wet ingredients into the dry and whisk together until combined.
- Cover the top of the bowl with a cloth and let the muffin batter sit at room temperature for 1 hour (this gives time for the baking powder to activate to achieve the fluffiest muffins).
How To Make The Forest Fruit Compote:
- Whilst the muffin batter is sitting, it’s time to make the compote.
- In a cup, mix together the 2.5tbsp of cornflour and 27ml of water until paste-like, then set to one side.
- Next in a large saucepan, over a medium-low heat, add 250g of forest fruits, 2tbsp of honey and 1tsp of lemon juice, cook for 10-15 minutes, until the berries have released all their juices and the mixture has began to thicken.
- Bring the mixture to a boil and add the cornflour slurry to the compote and cook for a further 2 minutes until the compote thickens further.
- Once you’ve achieved a thick consistency, remove from the heat and transfer straight to a heatproof bowl to cool to room temperature.
How To Assemble The Muffins:
- Preheat the oven to 220C / 200C Fan / Gas Mark 6.
- Once the compote has cooled, carefully mix half the compote with half of the muffin batter until combined.
- Now, scoop the plain batter into the base of each muffin case first, then alternating between plain batter, forest fruit batter and tablespoons of forest fruit compote, finishing with the plain batter on top.
- Sprinkle the top of each muffin with granulated sugar.
- Place the muffins into the oven and immediately, reduce the heat to 200C / 180C Fan / Gas Mark 5. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
- Finally, cool for 5 minutes in the tin before removing the muffins and placing into a wire rack to cool further.
That’s your Forest Fruit Muffins prepared, activated, baked and cooled, ready for you to enjoy!
Notes:
- These muffins are best eaten fresh after they’ve cooled down to room temperature. However, they can be stored in an airtight container placed at room temperature for 1 day or in the refrigerator for up to 3 days.
- These muffins can also be frozen for up to three months. Allow the muffins to cool to room temperature then place them in a sandwich bag into the freezer.
- You don’t have to use frozen forest fruits, you can use any of your preferred fruits (fresh or frozen).
Now do you believe me when I say these muffins are sensational?
Del really did create something quite amazing with these muffins, so big shoutout to her! I can’t wait to experiment more with different flavours.
Let me know in the comments below if you make these muffins yourself and if you do, what your thoughts are on them. Are you a muffin lover? Did you like the uniqueness of these ones?
Sending you all tons of love & hugs as always,
Elle xo
