Raspberry & Nutmeg Spiced Crumble Topped Muffins

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Raspberry & Nutmeg Crumble Topped Muffins 1

Can’t resist something sweet in the mornings? Then I’ve got you covered, enter my healthier take on a muffin, Raspberry & Nutmeg Spiced Crumble Topped Muffins.

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Muffins come in all shapes and sizes, large, skinny, curvy, mini (which really there are no point to frankly) lacklustre, however isn’t it funny how they all seem to be perfectly shaped with no imperfections. That’s because they are processed and not made my love.

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You gotta bake with love.

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My muffins are made with love. Lots of love, care and attention to detail. I don’t care that they turned out wonky, slightly puffed up on one side and looking rather messy. None of it matters once you’ve bitten into these breakfast treats. Juicy, fresh raspberries ooze sweet juice on the inside whilst being cushioned against a soft buttermilk crumb.

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Yum! I do like a muffin, especially if it’s soft with a crumble topping and fruit, with spice too.. basically these are my dream come true when it comes to muffin. They can be yours too.

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Tangy and sweet, topped off with a nutmeg spiced crumble oat topping, the topping alone with keep you nibbling at these golden jems one by one. I’ve made them slightly healthier for you by using wholegrain spelt flour instead of plain flour. Slightly coarser in texture with a hint of nuttiness, spelt flour is an ancient grain slightly more nutritious than your regular flour. If you don’t have any you can use plain flour instead.

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Oats are strewn through the streusel topping adding a lovely textural crunch whilst nutmeg permeates the topping bringing a brilliant warmth and delicious flavour.

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Muffins can often be dry and bland but these are far from that, tender, packed full of juicy summer fresh raspberries with a hint of autumnal spice, these are addictive and moreish.

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Munching of one these for breakfast will almost certainly count as one of your five a day, add a couple of raspberries on the side then you’ve got yourself a fruit filled breakfast, with a side of muffin.

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Yields – 12 Muffins


{muffin mix}

  • 175 grams (3/4 cup + 6 teaspoons) Caster sugar
  • 175 grams (6 ounces) Fresh raspberries
  • 2 tablespoons Rapeseed oil
  • 1 Large egg
  • 125 ml (1/2 cup) Buttermilk
  • 200 grams (1 1/2 cups) Wholegrain Spelt Flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Bicarbonate of soda
  • Pinch of Maldon sea salt

{crumble topping}

  • 50 grams (1/4 cup + 1 teaspoon) Light brown muscovado sugar
  • 50 grams (1/3 cup + 1 teaspoon) Wholegrain Spelt Flour
  • 25 grams (1/4 cup) Oats
  • 1 teaspoon Freshly ground nutmeg
  • 50 grams (1/2 stick) Unsalted butter, cold and cubed


  1. Pre-heat the oven to 220C, 200C(fan), 425F and line 12 whole muffin with muffin cases. Set aside.
  2. In a small bowl stir together the sugar and raspberries . Set to one side.
  3. Make the crumble topping by adding the light brown muscovado sugar, plain flour, oats and nutmeg to a small dish. Add the cold, cubed butter and rub together using your finger tips until you have pea shaped pieces. Set aside also.
  4. Into the sugary raspberries add the oil, egg, vanilla extract and the buttermilk and stir thoroughly. Next add the flour, baking powder, bicarbonate of soda and salt and mix until the dry ingredients just disappear. Do not over mix as your muffins will be tough.
  5. Spoon into the muffin tin and scatter with the crumble mix. Bake for 25-40 minutes or until a cake tester inserted into the centre comes out clean.
  6. Leave in the tin on a wire rack for 15 minutes then transfer to the wire rack to cool completely.


* Recipe is adapted from Good Food Magazine

* They are best eaten on the day made but will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Raspberry & White Chocolate Buckle

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Raspberry & White Chocolate Buckle 1

These cakes I love, the humble buckle. A traditional buckle is blueberry in flavour, I did a spin on this cake with my Lemon Curd & Bluberry Buckle and now I’m back with this summery Raspberry & White Chocolate Buckle.

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Summer has taken a slight detour to autumn it feels at the minute, we’ve had rain, winds and chilly days but you know what, I’m really liking it. Summer for me is a miserable season, I hate intense hot days, give me a cool day any time. Snuggling up in blanket, with a hot drink a good book or movie is just perfect for me.

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Alas, summer is not done yet so I am making the most of summer produce and baking with raspberries. Fresh summer veggies are coming into season now too, so I may think up a way to incorporate some of them into a buckle.

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What is a buckle some of you may be thinking. It’s kind of like muffin meet coffee cake. It has a dense batter with a streusel topping that ‘buckles’ into the cake as it bakes. Hence its name, buckle.

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I’ve made quite a few buckles before all of which I plan on updating as the photo quality is quite terrible, it’s just an easy coffee cake I love. It goes wonderfully with a cup of tea or coffee.

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Despite have a dense batter as it bakes it’s lightens up leaving a light crumb. I’ve filled this version with big, plump, juicy raspberries and creamy white chocolate buttons. The tartness from the raspberries compliments the sweetness of the white chocolate just nicely.

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Be careful when mixing the raspberries into the batter, as it’s a stiff mixture some of the raspberries will get squashed so pop some on top before it goes into the oven. Such pretty, bright bursts of magenta shine through the buttery crumble topping. To pretty to eat? Hell no, let’s dig in! Maybe with a scoop of clotted cream, oh if only I had some.

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Yields – One, 9 inch round cake.



  • 50 grams (1/3 cup) Caster sugar
  • 50 grams (1/2 cup – 1 tablespoon ) Plain flour
  • 60 grams (1/2 stick + 1 teaspoon) Unsalted butter at room temperature


  • 240 grams (2 cups) Plain
  •  2 teaspoons Baking powder
  •  Pinch of Maldon salt
  • 120 grams (3/4 cup – 2 tablespoons ) Caster sugar
  •  60 grams (1/4 cup) Unsalted butter at room temperature
  •  1 Large egg
  • 1 teaspoon Pure Vanilla extract
  • 125 ml (1/2 cup) Buttermilk
  • 100 grams (4 ounces) Fresh raspberries (plus a few more)
  • 100 grams (4 ounces) White chocolate buttons


  1.  Pre-heat the oven to 180C,160C(Fan),375F and butter a round 9 inch springform cake tin. Line the base with parchment paper and butter this too. Set to one side.
  2. Make the streusel topping by adding the vanilla sugar, flour, lemon zest and the butter to a medium size bowl and using your finger tips, rub everything together until you have a breadcrumb texture. Set to one side.
  3. Using an electric mixer with a paddle attachment cream together the butter and sugar until you a smooth, fluffy, light mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula. Meanwhile combine the flour, salt and baking powder in a medium bowl and set aside.
  4. Crack the egg into a small bowl (I always do this before adding eggs to my batter as I don’t want a bad egg to ruin my mixture) and add to your creamed mixture along with the vanilla extract and mix until combined.
  5. Using the medium speed of your mixer, starting and ending with the flour mixture, add 1/3 of the flour, mixing until the flour just starts to disappear then add 1/2 the buttermilk and keep doing the same until everything has been added. Scrape down the bowl once more with your spatula to make sure you get every last bit of your batter mixed thoroughly together.
  6. Add the raspberries in a bowl and add a little flour to coat them. This will stop them from sinking to the bottom of the cake. Add these to your mixture and gently fold into the batter along with the white chocolate buttons.
  7. Scrape the batter into your cake tin, pop a few raspberries on top and then scatter over the streusel topping. Bake for 40-45 minutes or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake to cool on a wire rack for 15 minutes. Release the outer ring of the tin and leave to cool completely.


* This cake will last for up to 3 day’s in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Cinnamon Roll Ice Cream Sandwiches #CreativeCookieExchange

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Cinnamon Roll Ice Cream Sandwiches 1

Can’t decide between cookies or ice cream? Then why not have both! July’s theme for #Creative Cookie Exchange is cookies and cream. We could either bake a cookie that would go well with ice cream, make one that would serve as a garnish or build an ice cream sandwich using our baked cookies. I decided to go all-out and make ice cream and a batch of cookies and create these Cinnamon Roll Inspired Ice Cream Sandwiches.

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I’ve never actually had an ice cream sandwich before, shocking I know, and seeing that I’ve actually got a whole book devoted to the things I though it may be time to give them a whirl. I hadn’t any kind of idea what flavour I actually wanted, so I passed the book over to my boyfriend and asked him which one he’d like to try.

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My man made an excellent choice, I couldn’t have done better myself. We both love cinnamon rolls, so it was no surprise that he picked these out.

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I’ll start with the ice cream as that’s the first part you’ll need to make to recreate this dessert or snack. It’s not just any old ice cream, this ice cream is BROWN BUTTER ice cream! I realise brown butter is in capitals but it needs to be in capitals, its such an indulgent and richly flavoured ice cream. A real treat if you ask me, as all you need is a block of butter. Brown butter isn’t a new concept but I feel after eating this ice cream it needs to be highlighted more. The flavour that browning butter yields is extraordinary, butterscotch notes and flavours too mouth-watering to describe. You’ve got to try it for yourself.

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To make the ice cream, a custard base is the foundation made up of milk, cream, egg yolks, light brown sugar, salt, brown butter and in my version vanilla sugar. The recipe states a plain caster sugar but I thought I’d add an extract oomph of sweet vanilla flavour by using my homemade vanilla sugar instead. I’d suggest making the ice cream the day before you make the cookies as you need to chill the base in the fridge for up to a day before churning then it’ll take an additional 12 hours or so for it set in the freezer before you can use it. The wait is worth it, I promise.

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Now the cookies, oh these cookie. I adore cinnamon and what you have here in a sugar cookie dough which get’s spread with a cinnamon sugar filling, rolled up, frozen and sliced and baked. A beautiful amber spiral of cinnamon roll filling oozes flavour and warmth. The cookies don’t lack in flavour whatsoever, you’ll be sure to get a whacking, yummy mouthful of cinnamon in these.

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My cookies had a bad time in the oven, they kind of opened up a little, so the filling has made a spiral pattern. No bother though because they taste just as good. Just make sure you roll the cookie log up tightly.

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To sum it all up what was my first impression of an Ice Cream Sandwich? Heavenly.

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Now let’s check out what the other #Creative Cookie Exchange Bakers made for July’s Cookies and Cream theme.

The theme this month is Ice Cream Cookies–any kind of cookie that works well with ice cream in any form–could be an ice cream sandwich, could be the perfect cookie garnish! If you are dying to beat the heat with a fun ice cream creation involving cookies, we’ve got you covered! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:


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Yields – 12 Ice Cream Sandwiches


{brown butter ice cream – yields just over 1 litre (1 quart)}

  • 113 grams (1 stick) Unsalted butter
  • 375 ml (1 1/2 cups) Whole milk
  • 375 ml (1 1/2 cups) Whipping cream
  • Pinch of Maldon sea salt
  • 60 grams (1/3 cup) Vanilla sugar
  • 70 grams (1/3 cup) Light brown muscovado sugar
  • 4 Large egg yolks

{Cinnamon Roll Cookies}

  • 180 grams (1 1/2 cups) Plain flour
  • 1 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 165 grams (1 1/2 sticks) Unsalted butter, at room temperature
  • 150 grams (3/4 cup) Caster sugar
  • 1 Large egg
  • 1 teaspoon Pure vanilla extract


  • 2 tablespoons Unsalted butter, melted
  • 2 tablespoons Caster sugar
  • 2 tablespoons Light brown muscovado sugar
  • 1 tablespoon Cinnamon


{brown butter ice cream}

  1.  Prepare an ice bath and place a medium bowl with a sieve sitting on top in the water.
  2. In a small saucepan set over a medium heat, melt the butter down until it turns amber in colour and smells wonderfully nutty, this should take around 10 minutes. Remove from the heat and set aside.
  3. In a medium saucepan combine the milk, cream, salt and vanilla sugar. Gently heat until steam starts to rise, be careful not to bring it to the boil.
  4. In a medium size bowl whisk together the brown sugar, egg yolks and burnt butter until thick and glossy.
  5. Ladle in half the warmed milk mixture, doing so a ladleful at a time whisking constantly. Add everything back into the saucepan with the remaining milk and gently heat, whilst whisking until the temperature reach 175C on an instant read thermometer.
  6. Strain the mixture through the sieve into the bowl in the ice bath and leave it to cool a little stirring often. Place a layer of clingfilm directly on top of the surface and leave in the refrigerator until cold, 4-12 hours. Once cold, churn in an ice cream maker then place in a freezable container and leave the freezer.

{cinnamon roll cookies}

  1. In a small bowl whisk together the flour, baking powder and salt.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together sugar and butter until smooth. Scrape down your bowl with a spatula. Add the egg and vanilla beating until combined.
  3. Add the flour mix and mix until combined. Shape into a disc, cover in clingfilm and refrigerate for 2 hours or until firm.
  4. Roll out the dough between two large pieces of parchment paper into a large rectangle measure 1/4 inch thick. Remove one pieces and brush the melted butter on top. In a small bowl mix together both the caster sugar, brown sugar and cinnamon then sprinkle evenly all over the cookie dough.
  5. Using the parchment paper to help you roll up the cookie dough tightly into a log. Wrap in clingfilm and place in the freezer for 30 minutes or until form.
  6. Pre-heat the oven to 180C (375F). Slice the cookies 1/4 inch thick and place on parchment lined baking trays spacing well apart. Bake for 8-10 minutes or until the edges brown.
  7. Leave to cool in the baking trays for 5 minutes before transferring to a wire rack to cool completely.
  8. Once cool, store in a freezer safe container and freeze.


  1. Take the ice cream and leave to soften for 10 minutes. Place a scoop on an upturned cookie then take another cookie and place bottom side down in the ice and press together to form a sandwich. Freeze for 1 hour before serving.


* Recipe adapted from Cookies & Cream – Tessa Arias