Carrot Crumble Muffins

Hey guys,

it’s freeeeeeeeeeeezing outside! So how about warming ourselves up a bit by heating up the oven: It’s a great way to get rid of the cold and at the same time we get tasty muffins as a reward on top. Sounds like a great plan, doesn’t it?

Those carrot crumble muffins are a wonderful combination of a super juicy, not too sweet batter topped with deliciously sugary crunchy crumbs – JACKPOT ! Perfect as a treat to go with your coffee, for breakfast, … well let’s be honest, I could have them at any time of the day! You gotta try it!


Carrot Crumble Muffins

makes 12

  • 300 g flour
  • 1 tsp baking powder
  • 1 tbp baking soda
  • 1 pinch of salt
  • 150 g brown sugar
  • 120 g soft butter
  • 2 eggs
  • 150 ml buttermilk
  • 200 g carrots
  • 80 g soft butter
  • 40 g sugar
  • 100 g flour
  • 1 tsp cinnamon

Combine 80 g butter, 40 g sugar, 100 g flour and 1 teaspoon cinnamon until a crumbly dough is formed, then put in the fridge. Meanwhile preheat the oven to 175° C and line a muffin tray with paper muffin cases. Then peel the carrots, finely grate them and also put aside.

For the batter, beat the softened butter together with the eggs until creamy, then add the buttermilk. Combine the dry ingredients in a second bowl. Add the batter and stir briefly but thoroughly. At last carefully fold in the grated carrots.

Pour the dough into the muffin cases and top with the prepared crumble. Bake for about 30 minutes, then allow to cool and serve!


Weeeeell, who of you now wants to bake muffins as well? I’ll take the blame, that’s okay 😅

Stay sweet & HAPPY BAKING!

xx Kristin


Peach Crumble Muffins

Hi sweeties!

As a child – and if I am being completely honest with you probably even a whole while longer – I hated peaches, except maybe the canned ones. Why do they have to have fur!? So naturally, I always preferred the ‘shaved’ cousins of peaches: nectarines. But especially in the past year, I’ve come to love peaches and actually prefer them over nectarines – despite them having fur. What about you? Do you taste a difference between them and which do you like better?But enough of this hairy or hairless stone fruit discussing – time for the part with the recipe! And this one should not be missed: Peaches, sour cream and crumble combined into a juicy muffin, which doesn’t only tastes great with coffee, but surely would be a nice surprise to bring to the next garden party.

peach muffinsPeach Muffins-3Peach Muffins-5Peach Muffins-7

Peach Crumble Muffins

makes 12-15 muffins

  • 50 g sugar
  • 65 g flour
  • 50 g butter
  • 325 g flour + 2 tbsp
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 60 g soft butter
  • 75 g sugar
  • 75 g brown sugar
  • 2 eggs
  • vanilla
  • 200 g sour cream
  • 2-3 peaches


Preheat oven to 200 °C and line a muffin tray with paper cases.

Combine sugar, butter and flour for the crumble. Set aside.

Combine flour, baking powder and salt in a small bowl and setAlso put aside. In a larger bowl beat butter, sugar and brown sugar until creamy. Mix in the eggs one by one. Now add in the flour mixture and the sour cream alternately.

Wash the peaches and remove the stone, then cut into small chunks and mix with 2 tbsp of flour. Fold into the batter until evenly mixed. Fill the muffin cases with about one heaped tbsp of batter, then cover with some crumble and bake for 20-25 minutes.

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If peaches as well as nectarines aren’t your thing at all, then you should try the recipe with cherries! Mhhhhh … I think I have to go back to the kitchen and heat up my oven ❤

Stay sweet & HAPPY BAKING!

xx Kristin


#quickmonday | Apple Berry Crumble

Happy new week to you! Let’s start this week with a super easy and fruity recipe – perfectly made for mondays.
All you will need is some fresh fruit – all of the other ingredients should already be in your pantry. And here we go…
Apple Berry Crumble
serves 4-5
  • 100g butter
  • 100g flour
  • 100g sugar
  • 100g plain muesli
  • 500g apples
  • 200g berries (I used some leftover blueberries and blackberries)
  • 1 tbsp lemon juice
Preheat oven to 390°F.
Mix butter, flour, sugar and muesli until it forms crumbles. Peel and core the apples and cut them into little pieces, wash the berries. Combine the fruit in a bowl and add the lemon juice. Pour into a small ovendish and top with crumbles.  Bake for 25 minutes. Let it cool down for a bit, then serve with whipped cream! 

Have a lovely week & HAPPY BAKING!


xo Kristin