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As seen in Adelady magazine, issue 5.

Time :: 45 mins
Serves :: 10
Recipe :: Laura Bakhtiarian

Take a big bite out of these muffins and find a sweet surprise waiting for you inside.

Photo :: Naomi Giatas 


375g plain flour, sifted
1 tbsp baking powder
155g brown sugar
150g butter, melted
100ml milk
2 eggs
150g Australia’s Violet Crumble, roughly chopped
Icing sugar
Thick cream, for serving

Crumble topping
30g Australia’s Violet Crumble, finely chopped
115g plain flour
90g butter, chilled
100g brown sugar


• Preheat oven to 180° fan-forced. Line a muffin baking tin with 9 to 10 muffin wraps.
• Place flour, baking powder and sugar into a large mixing bowl. Add butter, milk and eggs and stir until well combined. Fold through the Violet Crumble pieces.
• To make the crumble mixture, place these ingredients into a blender or food processor and bring together until it resembles breadcrumbs.
• Spoon the batter evenly among the muffin pans, and sprinkle each with the crumble mixture.
• Bake for 20–25 minutes, or until a skewer inserted into the centres comes out clean. Set aside in the pan for 15 minutes to cool slightly before turning out onto a cooling rack.
• Dust with icing sugar, and serve with a dollop of thickened cream.

Photo :: Naomi Giatas

We used: Australia’s Violet Crumble

It’s the shatter that matters when it comes to Australia’s Violet Crumble, and this choc-coated honeycomb never disappoints. Created in Australia over 100 years ago, you can find this crowd-pleaser in all supermarkets. Visit for more recipes.


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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