Quick & Easy

Crunchy raspberry muffins

Sprinkled with a crunchy walnut topping, these fluffy raspberry muffins are lightly spiced with cinnamon and nutmeg, resulting in a delicious combination of flavour and texture.
crunchy raspberry muffins
10 Item


Crunchy nut topping


1.Preheat oven to 200°C/400°F. Grease 10 holes of 12-hole (⅓-cup/80ml) muffin pan.
2.To make crunchy nut topping, combine ingredients in small bowl.
3.Sift flour, cinnamon and sugar into large bowl. Stir in combined egg, butter and buttermilk, then raspberries; mix until just combined. Spoon mixture into pan holes; sprinkle with topping.
4.Bake muffins about 20 minutes. Serve warm or cooled.

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