Poor Knights Muffins Recipe

Name: Poor Knights Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g plain flour; 2 1/2 tsp baking powder; 2 None eggs; 100 g caster sugar; 1 pinch salt; 1 None vanilla pod, seeded; 6 tbsp oil; 225 ml milk; 12 None raspberries; 3-4 tbsp cinnamon sugar; 35 g pecan nuts, coarsely chopped; 200 g double cream; None None lemon balm and raspberries to garnish; 12 None paper muffin cups

Servings: persons

250 g plain flour
2 1/2 tsp baking powder
2 None eggs
100 g caster sugar
1 pinch salt
1 None vanilla pod, seeded
6 tbsp oil
225 ml milk
12 None raspberries
3-4 tbsp cinnamon sugar
35 g pecan nuts, coarsely chopped
200 g double cream
None None lemon balm and raspberries to garnish
12 None paper muffin cups

1
Preheat the oven to 325u00b0F. Line a 12 cup muffin pan with paper liners. Mix the flour and baking powder in a bowl. Mix the sugar, 1 pinch salt, vanilla bean scrapings, oil and milk, stir in the eggs and mix well. Add to the flour mixture and stir briefly.
2
Distribute the batter evenly between the liners and press 1 raspberry into the middle of each muffin. Bake for 25-30 mins, then remove from the oven and place on a wire rack. Let cool for about 10 mins in the cake pan then remove and cool completely.
3
Dip the muffins tops, 1 at a time, into a little water then immediately roll them in cinnamon sugar. Sprinkle with the remaining cinnamon sugar. Whip the cream and place in a piping bag with a round tip. Pipe the cream in small tufts onto the muffins then sprinkle with nuts. Serve decorated with lemon zest and raspberries.

1122

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g plain flour, 2 1/2 tsp baking powder, 2 None eggs, 100 g caster sugar, and more.

Yes, Poor Knights Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Poor Knights Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions