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Gooseberry crumble muffins on a cooling rack
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4.92 from 12 votes

Gooseberry Crumble Muffins

Juicy roasted gooseberries in a soft muffin topped with crumble
Prep Time30 minutes
Cook Time30 minutes
Course: afternoon tea, Breakfast, Cake
Cuisine: British
Keyword: crumble, gooseberry, muffin
Servings: 12 muffins
Calories: 281kcal
Author: Jacqueline Bellefontaine

Equipment

  • muffin tin

Ingredients

Roasted gooseberries

  • 250 g (9oz) gooseberries
  • 1 – 2 tablespoon golden caster sugar

Crumble Topping

  • 75 g (3oz)plain flour (all purpose flour)
  • 40 g (1½oz) butter cut into cubes
  • 2 tablespoon demerara sugar

Muffin Batter

  • 350 g (12oz) plain flour (all purpose flour)
  • 2 teaspoon baking powder
  • 125 g (4oz) golden caster sugar
  • 300 g (10oz) Greek style natural yogurt
  • 3 tablespoon olive oil
  • 1 large egg

Instructions

First roast the gooseberries.

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Spread 250g (9oz) gooseberries on a baking tray and sprinkle with 1 – 2 tablespoon caster sugar. Roast in the oven for 10 minutes. Remove from the oven and set aside.

Meanwhile, Prepare the crumble topping.

  • Sift 75g (3oz) flour into a bowl and add 40g (1½oz) butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs. Stir in 2 tablespoon demerara sugar and set aside.

To complete

  • Next mix 350g (12oz)flour, 2tsp baking powder and125g (4oz) caster sugar together in a mixing bowl and make a well in the centre.
  • An a separate bowl beat together 300g (10oz) yogurt, 3 tablespoon oil and 1 egg with a work until combined. Pour into the centre of the dry ingredients.
  • Add the roast gooseberries and any juices. Beat together until the ingredients are just combined.
  • Line a muffin tray with paper cases (or grease well) and divide the muffin mixture equally between the cases filling about three-quarters full.
  • Sprinkle a little crumble mixture on the top of each muffin and bake in the oven for 20 minutes until golden brown. Allow to cool in the tin for a few minutes before transferring to a wire rack.

Notes

Store
Best eaten within 1-2 days. store in an airtight container in a cool dry place.
Cook's Notes
Use red or green gooseberries.  If you like your cakes on the sweeter side you may want to add a little extra sugar to the gooseberries before roasting. 
Do not overbeat the muffin mixture as this will make the muffins tough and rubbery. Just mix sufficiently to combine all the ingredients evenly. Do not worry about any lumps at this stage.

Nutrition

Serving: 1muffin | Calories: 281kcal