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Briony’s raspberry crumble muffins recipe
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These fruity, fluffy delights by Briony May Williams combine two classic sweet treats for a sweet sponge mixed with tart raspberries and topped with a crunchy crumble. Baker, presenter and podcaster Briony rose to fame as a semi-finalist on The Great British Bake Off. Known for her innovative yet accessible recipes, she also advocates for disability inclusion, speaking openly about her own experiences. See method
Ingredients
- 200g golden caster sugar
- 125g unsalted butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 120g Greek yogurt
- 250g self-raising flour
- ½ tsp baking powder
- 250g raspberries, fresh or frozen
For the crumble topping
- 75g self-raising flour
- 50g unsalted butter, chilled and cut into small cubes
- 50g golden caster sugar
- 25g rolled oats
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1375kj
328kcal
16%
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Fat
15g
21%
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Saturates
9g
43%
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Sugars
23g
25%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 43.5g
Protein 4.8g
Fibre 2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and line a 12-hole muffin tin with cases.
- Make the crumble topping. Place the cubes of butter in a mixing bowl with the self-raising flour. Rub them together with your fingertips until the mixture resembles breadcrumbs. Mix in the golden caster sugar and rolled oats. Set aside.
- Make the muffin batter. In another mixing bowl, mix together the melted butter and sugar.
- Add the eggs one at a time, mixing well between each one. Then add the vanilla extract and Greek yogurt and mix again.
- Fold in the flour and baking powder until just combined, then briefly fold in the raspberries.
- Divide the mixture evenly between the 12 muffin cases, then top with a heaped tablespoon of the crumble mixture.
- Place in the oven. After 5 minutes, turn the temperature down to gas 6, 200°C, fan 180°C and bake for a further 20 minutes.
Tip: Use an ice cream scoop, if you have one, to evenly divide the muffin mix between the cases.
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