Rhubarb crumble cream cheese muffins

Ingredients For the crumble topping

100g plain flour

75g light brown sugar 60g butter, melted

For the muffins

135g plain flour

1 tsp baking powder

Pinch of salt

1 egg

120g caster sugar

120g Greek yoghurt

60ml vegetable oil

1 tsp vanilla extract

125g rhubarb, sliced

125g raspberries

150g cream cheese

Method

■ Preheat the oven to 180°C/ 160°C fan/gas mark 4 and line the cupcake tin with muffin cases. Set aside.

■ To make the crumble topping, stir together the flour and sugar. Add the melted butter and whisk with a fork until coarse crumbs form. Set aside.

■ To make the muffins, stir together the flour, baking powder and salt in a large bowl.

■ In a medium-sized bowl, whisk together the egg and caster sugar until combined. Whisk in the yoghurt, the oil and the vanilla extract.

■ Add the dry ingredients to the wet and mix everything together, making sure not to overmix.

■ Finally, fold in half of the rhubarb and raspberries, reserving the remainder for the topping.

■ To assemble the muffins, add about 1½ tablespoons of the mixture to each case. Using a spoon, spread the mixture up the side of the muffin cases to make a small dent in the centre of each. Drop 1 heaped teaspoon of cream cheese into the centre of each muffin.

■ Pop a few raspberries and rhubarb on top, then generously top each muffin with the crumble topping. Add an extra topping of a few more raspberries and rhubarb, then gently press on the crumbs so they stick to the muffin batter.

■ Place in the preheated oven. Bake for 22-25 minutes, or until the tops are golden brown.

■ Cool for 5-10 minutes in the tray, then transfer the muffins to a rack to cool completely.

MAKES 9