White chocolate and cherry muffins with an almond crumb

Okay so I think in my last post i was a bit premature in the whole "I cant wait for winter and all the goodies it brings" as the sun is OUT! I should of guessed that we would have one of those Indian summers where September can bring some of the warmest temperatures of the summer. So as I write this post I am sat outside with a cold glass of raspberry lemonade - my favourite drink of summer - embracing the sun for what could be one of the last times this year. Maybe I should say embracing the warmth of the sun for one of the last times of the year as there is nothing more gorgeous then waking up on a cold winters morning to the sun gently melting the frost away.. See there I go again talking as if I want the sun to go away! I don't just to clarify. 

 The weather couldn't of come at a better time either, it has been perfectly timed for my weekend off work! This was meant to be my holiday where i am whisked away on a plane to an exotic location but alas it is not to be unfortunately. Something to do with being a student and buying a new car sort of got in the way! There is always next year, or the year after that...

So I made these, I am a huge muffin lover there is no denying that then again I am a huge cake lover and well in general a huge food lover. I think it's just as well my body is prone to not putting weight on with all the food i eat. Muffins are comfort food, sweet and delicious. I made these for my dad a lover of cherry muffins. When a well known super market stopped making his beloved muffin I think it broke his heart. The look of disappointment that he could no longer buy them, its like when a man cries I think it breaks every woman's heart. So dad these are for you. 

EquipmentMuffin Tray

Muffin Cases

Whisk

Mixing Bowl 

Small bowl for topping

Ingredients           Makes 12 Muffins

2 Eggs
200g Caster Sugar

250ml Milk

125ml Vegetable Oil

400g Plain Flour

3 Tsp Baking Powder

1 Tsp Salt

175g Glace Cherries

70g White Chocolate

For the crumb
50g Oats 

30g Butter

25g Brown Sugar

15g Crushed toasted almonds

1. Line the muffin tray with the paper cases and preheat the oven to 180 degrees. 

2. Beat the eggs in a bowl and then mix in the oil and the milk. Once combined mix in the sugar and whisk until dissolved.

3, Sift in the dry ingredients - flour, baking powder and salt.

4. Take the cherries and rinse them under cold water and then pat dry. Cut them in to halves and pop them into a small bowl of plain flour, coat the cherries in the flour and put into the muffin mixture, This will stop them from sinking and allow them to spread across the muffin. 

5. Chop the white chocolate into chunks and add to the mixture, whisk until well combined. 

6. Pour the mixture into the muffin cases, fill the cases two thirds of the way allowing them to rise in the oven. Once done put aside whilst you make the crumb. 

7. This is really easy and will only take 2 minutes to make. Melt the butter - I just melted it in the microwave and there is no need to melt such a small amount in a saucepan. Add all the ingredients together for the topping and pour in the butter. Mix again so the butter has incorporated and has come together. This will look like a flapjack mixture. 

8. Take a handful of the oat mixture and sprinkle on top of each muffin so you will end up with a layer of crumb on top of each muffin. 

9. Cook for 25 minutes until golden brown - always do the skewer test to make sure they are cooked. Leave to cool on a wired rack or eat warm, totally delicious!