The crumble topping gives these muffins a sweet, crunchy texture which goes really well with the slightly tart raspberries

Makes: 12
Time to prepare: 20 mins
Time to cook: 20-25 mins
Cals per muffin: 234

250g (9oz) plain flour
15ml (1tbsp) baking powder
100g (4oz) caster sugar
75g (3oz) butter, chilled and grated
1 large egg
175ml (6fl oz) milk
150g (5oz) raspberries
Crumble topping
40g (11/2oz) plain flour
25g (1oz) butter
25g (1oz) pecans, chopped
25g (1oz) demerara sugar

1. Preheat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tray with paper muffin cases.
2. Sift the flour and baking powder into a bowl and stir in the sugar and grated butter. Beat together the egg and milk, then stir into the bowl and mix lightly with a fork, the mixture should still be quite lumpy. Fold in the raspberries, then divide the mixture between the muffin cases.
3. To make the crumble topping, place the flour in a bowl and rub in the butter to make fine breadcrumbs. Stir in the nuts and sugar. Sprinkle over the top of the muffins. Bake for 20-25 mins until the muffins are risen and golden.

Where to next?
Easy raspberry muffins
Raspberry and chocolate tart
Raspberries

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