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Raspberry Crumble Muffins

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  Plain flour 6 Ounce (170 Gram)
  Caster sugar 2 Ounce (55 Gram)
  Light brown sugar 1 3⁄4 Ounce (50 Gram)
  Baking powder 2 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground cinnamon 1 Teaspoon
  Butter 4 Ounce, melted (115 Gram)
  Egg 1
  Milk 4 Fluid Ounce (125 Milliliter)
  Fresh raspberries 5 Ounce (140 Gram)
  Grated lemon rind 1 (Rind Of 1 Lemon)
  Finely chopped pecans/Walnut 1 Ounce (30 Gram)
  Dark brown sugar 2 Ounce (55 Gram)
  Plain flour 3 Tablespoon
  Butter 3 Tablespoon, melted

1. Preheat a 350°F/180°C/ Gas 4 oven Grease 12 deep muffin tins or use paper cases.
2. Sift the flour into a bowl. Add the sugars, baking powder, salt and cinnamon and stir to blend.
3. Make a well in the centre. Place the butter, egg and milk in the well and mix until just combined. Stir in the raspberries and lemon rind. Spoon the mixture into the prepared tins, filling the cups almost to the top.
4. For the crumble topping, mix the nuts, dark brown sugar, flour and cinnamon in a bowl. Add the melted butter and stir to blend.
5. Spoon some of the crumble over each bun. Bake until browned, about 25 minutes. Transfer to a rack to cool slightly. Serve warm.

Recipe Summary

Difficulty Level: 
Holiday, Party
Lacto Ovo Vegetarian
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 497 Calories from Fat 236

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 14.6 g73.1%

Trans Fat 0 g

Cholesterol 94 mg31.3%

Sodium 194.7 mg8.1%

Total Carbohydrates 62 g20.6%

Dietary Fiber 3.4 g13.5%

Sugars 29.6 g

Protein 5 g9.6%

Vitamin A 14.7% Vitamin C 12.2%

Calcium 17.8% Iron 4.6%

*Based on a 2000 Calorie diet

Raspberry Crumble Muffins Recipe