We didn’t plan on baking muffins. The plan was actually to bake this delicious plum crumble cake recently shared by Lucy on Bakelife. Sometimes plans take a turn, and you just gotta roll with it right? The results can often be a nice surprise.

These muffins give new meaning to the phrase “muffin top”.

And that’s completely OK with me. As long as it’s not my muffin top. If you know what I mean.

So how did this plum crumble cake become berry crumble muffins? Let’s start at the beginning.

My girlfriend Jaime had seen Lucy’s plum crumble cake recipe and a Facebook conversation ensued. It ended up with Jaime sharing her favourite “go to easy and yummy cake recipe” from NYTCooking. I was shocked. Jaime had a “go to easy and yummy cake recipe”?? Jaime is not a baker, nor a cook, so I knew I had to try it for myself one day to see how easy it really was. That’s for another post though. For Lucy’s recipe, I used strawberries. Strawberries were bountiful at the supermarket last week (and on sale!) so it was the perfect reason to switch out the plums.

Sassy was in charge of the fruit. I was supervising. So while she chopped, I measured out the ingredients. All was going well until we realised our cake tin was too big. The cake batter is not a large portion and there was no way the mixture would even cover my cake tin (20cm). Lucy suggests an 18cm tin – a small detail I overlooked. So, rolling with the punches, out came our muffin tray to the rescue.  

There was one other tiny detail we forgot. See that pale blue tumbler up there at the top of the photo? Um yes. The milk. We had forgotten to add the milk and vanilla to the batter! 

Nothing a little do-over can’t fix. It went along the lines of: quick! pick out fruit, scoop the batter back into the bowl, add the milk, stir (OMG it’s not mixing!), stir, stir, stir a little more, divide batter into muffin tray, add fruit back in. A little messy, but Sassy – she handled it like a pro.

When we got to the crumble we knew we were home-safe. Small tip – don’t fully melt your butter for crumble – otherwise, it won’t be crumbly.

Now on the plus side, muffins take half the time to bake. 20 minutes went by in a jiffy, but I let them bake for 5 minutes longer just to be sure.

Everyone needs to have a little Saturday morning baking adventure at least once in their lives. Wouldn’t you say?


  • 130g plain flour
  • 80g butter
  • 150g sugar plus 1/2 tbsp (if using plums)
  • 1.5 tsp baking powder
  • 2 eggs
  • 70ml milk
  • 1 tsp vanilla extract
  • 200g berries (we used strawberries + blueberries)

For the crumble

  • 135g butter, room temperature
  • 45g sugar
  • 90g butter (just softened, not melted)


  1. Preheat oven to 170C (with fan) and grease or line your muffin tray. 
  2. Make your crumble. Mix butter & sugar together using a whisk. Add flour and crumble with fingers until it forms small clumps. Set aside. 
  3. Using your stand mixer, beat butter & sugar until it becomes light and fluffy. Add eggs one by one and beat well in between. 
  4. Sieve your flour and baking powder together into the batter then fold it all together. 
  5. Add in your milk and vanilla extract, mixing until the batter is well combined. 
  6. Divide batter using ice cream scoop into your muffin tray. This gave us 7 muffins. 
  7. Place berries on top of each muffin as evenly distributed as you can. 
  8. Sprinkle crumble on top and sugar (if using for plums).
  9. Bake for 20-25 minutes, using toothpick test. 
  10. Allow muffins to cool for 5 minutes in tray before cooling on wire rack. 
  11. Enjoy on their own or with whipped cream (decadence!).

Original plum crumble cake recipe by Lucy.