Crystal-Top Fruit Muffins

This recipe was actually the result of a fridge-tray full of peaches that threatened to go overripe. Some serious action needed to be taken. Thus, were baked the Crystal Top Fruit Muffins!

I used ripe peaches in this one but really, you can use any fruits or berries of your liking; strawberries (I tried these and they tasted divine in the muffin environment), blueberries, raspberries, mashed bananas, kiwis, your wish! Muffin World lies in your imagination!

This was one of my very firsts in bake-land, years before I even thought of the blog so there are no step-by-step pictures (there is a final picture of the muffins, though) but the yum-ness quotient ranks high. As they say, “the proof of the muffin lies in eating”. So go bake a batch and let me know how well they turn out!

Also, if it is your first attempt at baking, fear not! With all the different knobs and temperature settings, it may seem a little muddling at first but it feels therapeutic after a couple of times. Promise.

May the oven Gods be with you!

  1. DRY INGREDIENTS
  • All purpose flour: 1 + 3/4th cups
  • Baking powder: 1 tsp.
  • Powdered sugar: ½ a cup
  • Salt: a tiny pinch

2.   WET INGREDIENTS

  • Egg: 1
  • Vanilla extract or essence: 1 tsp.
  • Vegetable oil: ½ a cup
  • Milk: ½ a cup
  • Fruit: 1 cup (chopped)
  • Water: 2-3 tbsps.

Method:

First, sieve and mix all the dry ingredients together. Then make a well in the center and pour the wet ingredients. Mix thoroughly till the batter is lumpy and semi-liquid-y. Don’t try too hard to remove all the lumps, though. The mixture will come together eventually. Now, add the chopped fruit (whichever you like). I used chopped ripe peaches directly, without heating them, as they were already quite soft and mushy.

Preheat the oven to 180 degrees C. Pour the batter into muffin moulds. I use the silicone ones because they are SO much easier to handle. Plus they come in fun pop colours. And now, for the awesome part – Before putting the muffins in the oven, sprinkle generous (and I mean generous) amounts of crystalline sugar on top of each muffin. The sugar, on baking, will form a crunchy crust-like top on the muffins and it is absolute heaven to bite into. So that is it! Piece of cake, right? Pop the muffins in the preheated oven @ 180 C for around 30-35 minutes.

Run when you hear the ‘ting!’ and bring them out. Enjoy with a mug of latte or a scoop of vanilla ice-cream if you’re feeling indulgent!

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9 thoughts on “Crystal-Top Fruit Muffins

  1. Tana, thanks for the awesome recipe. One suggestion though, your viewers like me may not all be based in Asia so could you also give a temperature setting for the oven in Fahrenheit. Keep amazing, as always.

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