Raspberry lemon crumb muffins

Tis the season for fruit picking! Specifically, strawberries and raspberries. These muffins made good use of the sweet raspberries I picked last weekend and they went down a treat. The lemon crumb topping really brought out the raspberriness (is that even a word?!) so if you also have a pile of berries and know not what to do with them... read on.

Ingredients:-

For the muffins:

245g self raising flour

200g caster sugar

¼ tsp baking soda

¼ tsp salt

3 eggs

285g greek yogurt (none of this 0% malarky!)

1¼ tsp vanilla extract

250g fresh raspberries

For the topping:-

140g plain flour

130g light brown sugar

zest of 1 lemon

110g butter (melted)

Method:-

Preheat oven to 180 degrees. 

Line a muffin tin with paper liners (mix makes 12 muffins).

First make the crumb topping. Combine the flour, sugar and lemon zest. Then gradually add the melted butter and using a fork, rough up the mixture until you have a few big crumbs, and some little crumbs. You might not need all the butter here so don't pour it all in! 

Combine the flour, sugar, baking powder, baking soda, and salt. 

Then in a larger bowl mix the eggs, greek yogurt, and vanilla. 

Add dry ingredients to wet ingredients and mix until incorporated, being careful not to over mix..

Fill muffin liners ¾ full with batter (I use my trusty ice cream scoop here). 

Top with raspberries (about 4-5 raspberries each to cover the batter) and then add the crumb topping over the raspberries.

Bake for 25 minutes until an inserted toothpick comes out clean. 

Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely. 

Enjoy!