I occasionally make these for brunch at the weekend, although they are more like a cake than something that should be eaten for breakfast! It is quite honestly difficult not to eat the whole lot in one go. You could use honey instead of maple syrup if you don’t have it in your cupboard, but I do love the more subtle and toasty flavours of a good maple syrup.
Next, make the crumble topping. Put the plain flour, salt, butter and sugar into a food processor along with the cinnamon, if using, and pulse it all together for about 15 seconds until the mixture resembles breadcrumbs. You could also put all of the crumble topping ingredients into a bowl and rub them together with your fingertips, letting the mixture fall back into the bowl. Keep doing this until the mixture resembles breadcrumbs and then set aside.
To make the muffins, put the self-raising flour, salt, bicarbonate of soda and sugar into a bowl with the walnuts and mix to combine with a spatula. Add the sunflower oil, maple syrup, eggs and buttermilk and mix it together, using as few stirs as possible until just combined to give you light and fluffy muffins. If you over-mix it, the muffins may become a little tough, but will still taste good. Then using a large spoon or mechanical ice-cream scoop, divide the mixture between the cases, using a spatula to ensure you get every last bit out of the bowl.
Sprinkle an even layer of the crumble topping over each muffin and
© Lorraine Pascale, 2017. Images: © Myles New, 2017.