Refer to the caramel cream recipe on Recipe ID: 808684. Or you could use your favorite cream or caramel syrup.
Crumble dough: Chop the biscuits finely and soften the butter. Put all the ingredients into a bowl to mix well.
Keep the mixture in the fridge for 2 hours. Then the crumble dough is done.
Sift the flour and baking powder together. Preheat the oven to 170°C.
Put the softened butter and sugar into a bowl and mix well.
Add the beaten egg slowly and mix well.
Add the sifted flour and heavy cream in 3 batches one by one. Mix roughly.
Pour the caramel sauce on the batter, and make a marbled pattern with a spoon.
Pour the batter into each cup and put the crumble dough on the top. (Push the crumble in a bit with your fingers.)
Bake for 20-25 minutes at 170°C.
My favorite caramel crumble muffins are done! They are fluffy when cooled, too.
It's also good if you add 50 g of banana and 2 teaspoons of lemon juice into the batter.
Story Behind this Recipe
I wanted to top muffins with my favorite crumbles.
The crumble dough hardens after it cools, so stir again before topping (if the dough is still too soft, add a small amount of flour or almond flour). You could halve the amount of caramel cream and use commercial caramel syrup. It's delicious!