Whip up Bake Off Liam’s next-level muffins

This is packed with all your breakfast favourites, including toasted pecans, blueberries and banana. But here is the level up: the maple cheesecake filling. *Drops whisk and walks away*

Next-level muffins MAKES 24 Ingredients:

450g self-raising flour 1½tsp baking powder 2tsp mixed spice 125g light-brown sugar

100g dark-brown sugar 3 large eggs 375ml whole milk 150g unsalted butter, melted ½tsp vanilla extract 150g pecans, toasted and chopped 300g fresh or frozen blueberries (tossed in flour) 1 ripe banana, mashed

For the filling: 900g full-fat cream cheese 450g icing sugar 375ml double cream

1tsp vanilla extract 2tbsp maple syrup For the garnish: Handful of blueberries Handful of pecans, roughly chopped Banana slices

Method:

1. Preheat the oven to 180°C/ fan 160°C/ gas 4, then line the muffin trays with cupcake cases. Sift the flour, baking powder and mixed spice into a large bowl and stir in both sugars. In a separate bowl, whisk the eggs, milk, butter and vanilla extract.

2. Add the wet ingredients to the dry ingredients and give it a quick mix. Stir in the flourcoated blueberries, pecans and mashed banana.

3. Evenly divide the muffin mixture between the cases and bake for 20 mins. Allow to cool on a wire rack, then crack on with the game-changer filling.

4. In a large bowl, lightly whip the cream cheese using a hand-held mixer. Sift the icing sugar into the bowl until smooth, then add the double cream. Continue to mix until it’s a spreadable consistency ready for piping. Finally, beat in the vanilla and maple syrup.

5. Using an apple corer, core out the middle of your muffins. Place the cheesecake filling into a piping bag. Fill each hole until you reach the top of the muffin, then finish with a small swirl of filling on top. Top off each muffin with a sprinkle of pecans, a couple of blueberries and slices of banana.