Raspberry, Lemon and Hazelnut Crumble Muffins

Name: Rukmini Iyer Raspberry and Lemon Crumble Muffins | Easy Bakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 12 muffins
Ingredients: 250g self-raising flour; 1 level tsp baking powder; 150g soft light brown sugar (or caster sugar); 1 lemon, zest only; 100ml olive oil; 200g natural yogurt; 30ml lemon juice; 1 medium free-range egg, lightly beaten; 200g fresh or frozen and defrosted raspberries; 25g cubed unsalted butter; 50g plain flour; 50g hazelnuts, chopped; 25g soft light brown sugar; A pinch of sea salt flakes

by Rukmini Iyer from The Sweet Roasting Tin

Simple and quick to pull together, these raspberry and lemon muffins are topped with an addictive hazelnut crumble for the ultimate afternoon pick-me-up.

Vegetarian Baking Family Friendly

Makes 12 muffins

Total 45 min

Prep 15 min

Cook 30 min

Easy

Introduction from Rukmini Iyer

The hazelnut crumble topping for these muffins is so addictive that you’ll be tempted to add it on top of all the other muffins too – and a good number of cakes. I can’t claim that these are terribly healthy, but they are a lovely treat – perfect for a mid-afternoon pick-me-up with a cup of coffee.