Blackberry and Apple Crumble Top Muffins with White Chocolate

The plan was to make some Blackberry and White Chocolate muffins when I got in from work tonight, but I discovered that I didn't have any buttermilk. Then I thought I'd make a nice Apple and Blackberry Crumble for dessert, not enough apples. Then I thought 'why not combine the two' and taadaa - Blackberry and Apple Crumble Top Muffins with White Chocolate was born.

The basic Muffin recipe came from the Goddess's Kitchen Blog, the crumble topping came from the '500 Cupcakes and Muffins' cookbook by Fergal Connolly and a few tweaks came from my favourite recipe website. The mixture made slightly more than I expected but there are no complaints on that score. They turned out really moist and light, so delish with a cuppa after dinner (or for anytime!)

Blackberry and Apple Topped Muffins with White Chocolate

220g blackberries
3 apples
2 duck eggs
250ml milk
120ml vegetable oil
200g vanilla caster sugar
375g plain flour (sifted)
4 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon (see note below)

100g white chocolate, chopped

Crumble Topping

50g unsalted butter, melted

4 tbsp plain flour

3 tbsp light brown sugar

4 tbsp porridge oats

Preheat the oven to 200°C.

Place the eggs, oil, sugar and milk in a large mixing bowl and beat together.

Sift flour, salt, baking powder and cinnamon. Peel and core the apples, then cut them into small pieces. Add the wet mixture to the dry and stir. Do not over mix. Gently stir the apples, blackberries and white chocolate into the mixture with the last few strokes, the mixture should still be lumpy.

Fill a muffin tray with paper muffin cases, and then fill each case to about two thirds full with the muffin mixture.

To make the crumble; stir all crumble ingredients in a small bowl. Sprinkle the crumble topping over the mixture and bake the muffins for 20-25 minutes.

Makes 22

Adapted from a lot of different recipes!

Chief taste tester (that would be Hubby) suggests more chocolate should be added next time, and I agree, the chunks of chocolate did seem to be few and far between in the muffin I sampled too. Also, the original recipe for the muffins said to put ground cinnamon in, I cut it back from the full teaspoon to just a half and then worried that I maybe shouldn't have added any at all with the white chocolate being an added touch, but I couldn't taste any at all in the finished muffin. Next time I'll leave it out but might put some vanilla extract in its place.