Name: Raspberry & white chocolate crumble muffins
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Makes 10-12
Ingredients: 100g unsalted butter softened; 65g caster sugar; 65g light brown soft sugar; 2 large eggs at room temperature; 125g Greek yogurt; 1 tsp vanilla paste; 5 tbsp milk; 250g self-raising flour; 1 tsp baking powder; 175g raspberries (fresh or frozen); 90g white chocolate chips; 3 tbsp plain flour; 3 tbsp light brown soft sugar; 50g cold unsalted butter cut into cubes; 50g rolled oats

Four raspberry & white chocolate crumble muffins

100g unsalted butter
softened
65g caster sugar
65g light brown soft sugar
2 large eggs
at room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
175g raspberries
(fresh or frozen)
90g white chocolate chips

For the crumble topping

Method

step 1
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
step 2
For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
step 3
Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.