A warm muffin fresh out of the oven is without a doubt one of my favourite breakfasts. These breakfast muffins are moist and fluffy with a crunchy cinnamon streusel topping!
Packed full of orange, spices, dried fruit and pepitas, these breakfast muffins are the best way to start your day.
These muffins are also freezer friendly and make a wonderful lunchbox treat.
For the Muffins
- 2 cups self-raising flour
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- ½ cup toasted pumpkin seeds / pepitas
- ¾ cup sultanas
- ¾ cup canola oil
- 1 cup brown sugar, lightly packed
- 2 eggs
- ½ cup milk
- 1 tbsp white vinegar
- 1 orange, zested and juiced
For the Cinnamon Streusel Topping
- ⅓ cup plain flour
- ½ cup caster sugar
- 1 tsp ground cinnamon
- 60 g unsalted butter (2 oz or ¼ cup), cold and roughly chopped
- Preheat the oven to 180°C (355°F). Grease a 12-hole (⅓-cup-capacity) muffin pan or line with paper cases.
- In a large mixing bowl, sift together flour, mixed spice and cinnamon. Stir in pumpkin seeds and sultanas. Set aside.
- In a separate medium mixing bowl, whisk together canola oil, brown sugar, eggs, milk, vinegar, orange zest and juice.
- Make a well in the centre of the dry ingredients. Pour wet ingredients into the well and fold altogether until the batter is just combined. It will be quite a runny batter.
- Make the streusel: in a small mixing bowl, stir together the flour, sugar and cinnamon. Rub in the butter until the mixture resembles fine breadcrumbs and the butter is well incorporated. If you pinch some streusel between your fingers, it should hold its shape.
- Distribute muffin batter among the muffin cups. Sprinkle streusel over the top of each muffin. Bake for 15-20 minutes or until muffins are golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- You can keep the muffins un-refrigerated in an airtight container for up to 4 days.
- To freeze the cooked muffins, allow to cool completely then place in zip-loc or freezer bags. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
- Flour: you can replace 2 cups of self-raising flour with 2 cups of plain flour combined with 1 tbsp of baking powder.
- Oil: you can substitute canola oil for any type of vegetable oil. Note that if you're using a rich olive oil it may change the flavour of the muffins.
- Sultanas: you can substitute the sultanas with 3/4 cup of any combination of dried fruit (currants, raisins etc.), or omit them entirely.
- Pumpkin seeds: you can substitute the pumpkin seeds ½ cup of your favourite nuts (roasted and finely chopped), or omit them entirely.
Nutrition Information:Serving Size: 1 Muffin
Amount Per Serving: Calories: 455Total Fat: 23.5gSaturated Fat: 5.3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 30.8mgSodium: 52mgCarbohydrates: 53.4gFiber: 2gSugar: 34.2gProtein: 10.1g