Raspberry & white chocolate crumble muffins

• unsalted butter↗100g g

  softened

• caster sugar↗65g g
• light brown soft sugar↗65g g
• eggs↗2 large

  at room temperature

• Greek yogurt↗125g g
• vanilla paste↗1 tsp tsp
• milk↗5 tbsp tbsp
• self-raising flour↗250g g
• baking powder↗1 tsp tsp
• raspberries↗175g g

  (fresh or frozen)

• white chocolate chips↗90g g
• plain flour↗3 tbsp tbsp
• light brown soft sugar↗3 tbsp tbsp
• cold unsalted butter↗50g g

  cut into cubes

• rolled oats↗50g g

Step-by-step instructions

1. 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. 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. 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.