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.
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.
You gotta bake with love.
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.
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.
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.
Oats are strewn through the streusel topping adding a lovely textural crunch whilst nutmeg permeates the topping bringing a brilliant warmth and delicious flavour.
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.
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
- 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
- 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
- Pre-heat the oven to 220C, 200C(fan), 425F and line 12 whole muffin with muffin cases. Set aside.
- In a small bowl stir together the sugar and raspberries . Set to one side.
- 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.
- 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.
- 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.
- 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.