Freezer Friendly/ Recipes/ Treats/ Vegetarian

Addictive Raspberry Muffins with Crumbly Topping

These raspberry muffins are absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this raspberry muffin recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

#MANGEONS

Addictive Raspberry Muffins with Crumbly Topping

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By Rose Serves: 12
Prep Time: 5 minutes Cooking Time: 25 minutes

These raspberry muffins are absolutely delicious and super easy to make!

Ingredients

  • FOR THE TOPPING
  • 40g butter, chilled and chopped
  • 50g plain flour
  • 2tbsp sugar
  • 2tbsp chopped pecan nuts
  • FOR THE MUFFINS
  • 320g plain flour
  • 2tsp baking powder
  • ½tsp bicarbonate of soda
  • Pinch of salt
  • Pinch of cinnamon
  • 150g caster sugar
  • 1tsp finely grated orange zest
  • 300ml buttermilk
  • 2 eggs
  • 100g butter, melted
  • 150g fresh or frozen raspberries

Instructions

1

Heat the oven to 190°C. Grease a 12-hole cake tin or line with paper cases.

2

To make the topping, rub the butter into the flour with your fingertips, until it looks like breadcrumbs. Mix in the sugar and pecans.

3

To make the muffins, sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and sugar into a bowl. Add the orange zest and make a well in the centre.

4

Whisk together the buttermilk, eggs and melted butter. Pour into the well in the flour mixture and stir until the ingredients are just combined. At this point the batter should not be smooth. Quickly mix in the raspberries.

5

Spoon the mixture evenly into the cake tin. Sprinkle over the topping and bake for 20-25 minutes, until the tops are golden. Cool in the cake tin, then turn out onto a wire rack.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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2 Comments

  • Margaret Gallagher
    January 26, 2019 at 12:22 pm

    What a delight – our family will love this

  • Georgina Prince
    January 28, 2019 at 10:34 am

    These look amazing x

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