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Briony’s raspberry crumble muffins recipe

Briony’s raspberry crumble muffins recipe

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Created by Briony May Williams

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

  • Serves 12
  • 20 mins to prepare and 25 mins to cook
  • 328 calories / serving

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

  • Energy

    1375kj
    328kcal     16%

  • Fat

    15g 21%

  • Saturates

    9g 43%

  • Sugars

    23g 25%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 43.5g Protein 4.8g Fibre 2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C and line a 12-hole muffin tin with cases.
  2. 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.
  3. Make the muffin batter. In another mixing bowl, mix together the melted butter and sugar.
  4. Add the eggs one at a time, mixing well between each one. Then add the vanilla extract and Greek yogurt and mix again.
  5. Fold in the flour and baking powder until just combined, then briefly fold in the raspberries.
  6. Divide the mixture evenly between the 12 muffin cases, then top with a heaped tablespoon of the crumble mixture.
  7. 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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