Raspberry & white chocolate crumble muffins

I’m always after a quick snack to grab on-the-go that’s not just a cereal bar, so I came up with these muffins. The sharp raspberries mixed with the sweet, light sponge and toasty topping makes them so moreish.

MAKES 10-12 PREP 25 mins COOK 30 mins EASY V

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

3 tbsp plain flour

3 tbsp light brown soft sugar

50g cold unsalted butter, cut into

cubes

50g rolled oats

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.

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. 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.

PER SERVING (12) 344 kcals • fat 16g • saturates 9g • carbs 44g • sugars 21g • fibre 2g • protein 6g • salt 0.3g