Directions

Crumble Topping

1. Start by washing your hands thoroughly then you're good to go!

2. In a bowl add all the crumble ingredients including: flour, sugar, butter, cinnamon and salt. Rub together between your fingertips until it resembles fine breadcrumb consistency with no lumps of butter remaining. 

3. Keep in the fridge until later.

Muffins

1. Preheat the oven to 170 degrees and line a 12 hole cupcake tray with large cupcake cases.

2. In a large mixing bowl add the wet ingredients: Buttermilk, eggs, oil, melted butter and whisk to combine.

3. In a separate bowl mix the dry ingredients together: plain flour, both sugars and baking powder and whisk to combine.

4. Next, chop the milk chocolate buttons into slightly smaller chunks and stir through the dry ingredients until fully coated. This will prevent the chocolate from sinking to the bottom of the muffins whilst baking.

5. Pour the dry ingredients into the wet and fold together until fully combined being careful not to over mix. 

6. Distribute the batter evenly between the 12 cases using roughly 2tbsp per muffin case or filling until 3/4 of the way full.

7. Sprinkle the chilled crumble topping generously over each muffin.

8. Bake in the oven for 35-40 minutes until they turn a lovely golden brown or a skewer inserted comes out clean.

9. Leave to cool and enjoy!