Date & Pistachio Pudding Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
3/4 cup dates, chopped
1/2 cup pistachios, chopped

For the topping:
1/2 cup packed brown sugar
2 tbsp. unsalted butter
2/3 cup boiling water

1. Preheat the oven to 375F. Line 8 muffin wells with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl, beat the milk, eggs, vanilla and butter until smooth and pale, about 2 or 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates and pistachios. Scrape the mixture into the muffin wells until each well is about half full. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add 1/2 tablespoon of butter, then pour about 1 tablespoon of water over each muffin. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Invert muffins out of the pan and peel off the parchment. Serve warm.

Makes approximately 8 muffins

Date & Apricot Pudding Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
3/4 cup dates, chopped
1/2 cup dried apricots, chopped
For the topping:
1/2 cup packed brown sugar
2 tbsp. unsalted butter
2/3 cup boiling water

1. Preheat the oven to 375F. Line 8 muffin wells with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl, beat the milk, eggs, vanilla and butter until smooth and pale, about 2 or 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates and apricots. Scrape the mixture into the muffin wells until each well is about half full. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add 1/2 tablespoon of butter, then pour about 1 tablespoon of water over each muffin. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Invert muffins out of the pan and peel off the parchment. Serve warm.

Makes approximately 8 muffins

Sticky Toffee Pudding Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
1 1/4 cups dates, chopped

For the topping:
1/2 cup packed brown sugar
2 tbsp. unsalted butter
2/3 cup boiling water

1. Preheat the oven to 375F. Line 8 muffin wells with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl, beat the milk, eggs, vanilla and butter until smooth and pale, about 2 or 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates. Scrape the mixture into the muffin wells until each well is about half full. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add 1/2 tablespoon of butter, then pour about 1 tablespoon of water over each muffin. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Invert muffins out of the pan and peel off the parchment. Serve warm.

Makes approximately 8 muffins

Apple Crumble Muffins - Recipe

For the filling:
1 cup apples; cored, peeled, chopped

1 1/2 cups applesauce

3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the apples give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of fruit filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

Makes approximately 12 muffins

PS. Thanks for the photo Honey Bee Sweets, your muffins look awesome!

Antioxidant Crumble Muffins - Recipe

For the filling:
2 1/2 cups antioxidant fruit mix
3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

Makes approximately 12 muffins

Field Berry Crumble Muffins - Recipe

For the filling:
2 1/2 cups field berry mix
3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

Makes approximately 12 muffins

***These muffins are healthy and filling for breakfast, but are also great as a dessert or sweet snack when served with ice cream or frozen yogurt.***