Crunch Top Breakfast Muffins

A delicious way to start the day!


  • 125 g plain flour
  • 60 g wholemeal flour
  • 2 tsp ground cinnamon
  • 3 tsp baking powder
  • 140 g brown sugar
  • 100 g rolled oats
  • 2 eggs
  • 250 ml low-fat yogurt
  • 125 ml grapeseed oil
  • 1 pear (peeled, cored and diced)
  • 40 g chopped pecan nuts


  1. Preheat the oven to 180°C (Gas 4/350°F).
  2. Line muffin tin with greasproof paper or muffin cases.
  3. Sift flours, baking powder and cinnamon into a large bowl.
  4. Add brown sugar and stir together, make a well in the centre.
  5. Whisk together eggs, yogurt and oil in separate bowl.
  6. Pur into the well in the dry ingredients.
  7. Fold in the pieces of pear, be careful not to overmix.
  8. Spoon into the muffin cases.
  9. To make the crumble topping, mix the pecans with the remaining brown sugar.
  10. Sprinkle onto the top of the muffins and bake for 20-25 minutes until golden brown.


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