Oaty Plum Crumble & Marzipan Muffins


Preparation time: 15 minutes

Cooking time: 25 minutes


For the topping

  • 25g butter
  • 50g plain flour
  • 25g demerara sugar
  • 50g marzipan, chopped into small cubes

For the muffin mixture

  • 50g rolled oats
  • 150g plain flour
  • ¼ tsp salt
  • 1 tsp ground mixed spice
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100g light muscovado sugar
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 100ml milk
  • 100g low fat plain yoghurt
  • 50g butter, melted
  • 100g plums, pitted and chopped into small pieces
  • 50g marzipan, chopped into small cubes


  1. Preheat the oven to 190°C/Gas 5. Put 6 large paper tulip-style cases into the holes of the muffin tray and stand the tray on a baking sheet.
  2. Make the topping. Rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the demerara sugar and marzipan. Set aside.
  3. Put the oats, flour, salt, mixed spice, bicarbonate of soda and baking powder into a large bowl and stir in the muscovado sugar.
  4. In a separate bowl, beat together the egg, vanilla extract, milk, yoghurt and melted butter. Tip into the dry ingredients and add the plums and marzipan, stirring until just combined. Do not beat. Spoon this mixture into the muffin cases then share the topping between them. Bake for 23-25 minutes until risen and golden. Cool.

Tips: The secret of successful muffins is to avoid over-mixing the wet and dry ingredients. You could use blackberries instead of plums – though there’s no need to chop them.