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Dinner with Rukmini
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Raspberry, Lemon and Hazelnut Crumble Muffins
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.
Ingredients
Essential kit
You will need: a muffin tin and 12 muffin liners and a wire rack.
Method
Preheat the oven to 180°C fan/200°C/gas 6. Stir the self-raising flour, baking powder, sugar and lemon zest together in a large bowl.
In a separate bowl or a large jug, whisk the olive oil, yogurt, lemon juice and egg together.
For the crumble mixture, use your fingertips to rub the butter, plain flour, hazelnuts, sugar and salt together into a rubbly granola-type mix. Set aside.
Very briefly stir the liquid ingredients into the flour, sugar and lemon zest mixture, along with the raspberries, just until you can’t see any flour and no further – the less you mix, the lighter the muffin.
Divide your batter equally between 12 lined muffin cups, then evenly scatter over the crumble mixture.
Transfer the muffins to the oven and bake for 25–30 minutes, until well risen and firm to the touch. Cool briefly on a wire rack and eat warm.
These can be kept in the fridge in an airtight container for 2 days and reheated gently in the oven as needed.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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