Fruity Breakfast Muffin

Fruity Breakfast Muffin

"I am a great fan of Sunday brunch when entertaining friends or family it’s a great relaxing way to enjoy sweet and savory food together. These fruity muffins are perfect for this occasion, served warm out of the oven oozing with fresh berries compote." – Chef Lanlard

Ingredients

Directions

Pre-heat oven to 350 degrees F. Line a muffin tray with paper cases.

Keep half the raspberries and blueberries to one side.

Sift flour and baking powder into large bowl and stir in the sugar.

In a separate bowl whisk together the egg, vanilla bean paste, milk and melted butter. Stir the liquid mixture into the dry mixture and beat until nice and smooth.

Fold in half of the fruit and white chocolate chips. Divide the mixture between the muffin cases filling each case right to the top.

Bake for 30 minutes until golden and risen, just firm to the touch, or until a skewer comes out clean.

Leave to cool into the tray for 5 minutes, then move the muffins onto a cooling rack.

Using a fork, smash the rest of the berries roughly and spoon them on top of the warm muffin. Serve with Greek yogurt or fromage frais.

Notes:

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

Directions

Pre-heat oven to 180 degrees C. Line a muffin tray with paper cases.

Keep half the raspberries and blueberries to one side.

Sift flour and baking powder into large bowl and stir in the sugar.

In a separate bowl whisk together the egg, vanilla bean paste, milk and melted butter. Stir the liquid mixture into the dry mixture and beat until nice and smooth.

Fold in half of the fruit and white chocolate chips. Divide the mixture between the muffin cases filling each case right to the top.

Bake for 30 minutes until golden and risen, just firm to the touch, or until a skewer comes out clean.

Leave to cool into the tray for 5 minutes, then move the muffins onto a cooling rack.

Using a fork, smash the rest of the berries roughly and spoon them on top of the warm muffin. Serve with Greek yogurt or fromage frais.

Notes:

Recipe by Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    30 mincook

  • Nielsen-Massey yield icon

    12servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract