” I know this sounds like a mad idea, but I came across it in a ringbound book I bought off the Net in the middle of the night called The Joy of Muffins. Joy indeed, for what do you know, these taste so good: gooey, crunchy, soft and filling; sticky buns for the slapdash cook.” – by Nigella’s How To Be A Domestic Goddess‘.
- 100g chopped walnuts
- 75g demerara sugar
- 1 ½ teaspoons cinnamon
- 45g butter, melted
for the muffins:
- 210g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 75g caster sugar
- 1 large egg
- 45g unsalted butter, melted
- 250ml buttermilk (or 175g yogurt and 75g semi-skimmed milk)
for the topping:
- 125ml runny honey
Preheat the oven to 200°Celsius/gas mark 6.
Mix all the filling ingredients together in a small bowl, and then get on with the muffins. In a large bowl, mix together the flour, baking powder, bicarb and sugar.
In a wide-mouthed measuring jug, whisk the egg, melted butter and buttermilk (or yogurt-milk mix). Make a well in the dry ingredients, pour in the liquid and mix lightly and gently, remembering to keep it bumpy rather than going all-out for smooth: anything more than the gentlest handling makes for heavy muffins.
Fill the muffin papers one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until two-thirds full. Sprinkle any remaining filling on top of the muffins. [I had a bit of trouble dividing the mixture equally; towards the end I ran out of muffin mixture.]
Bake for 15 minutes, by which time they should be golden-brown and ready.
Yummy! This is definitely something I’ll make again. More like a cake than muffin but I’m not complaining.
I tried one muffin without the honey and I think it tasted just as good. So next time I’ll omit the honey…less mess and one less ingredient :). Also need to put less mixture during the first layer so I have enough left for the second layer.