Extra moist raspberry crumble muffins are a delicious start to any morning. A cinnamon streusel topping adds a sweet crunch to raspberry-filled muffins. These muffins have the perfect cakey crumb - soft and fluffy without being overly crumbly.
2large eggs(each weighing 60 - 63 g / 2 - 2.25 oz still in its shell)
60gunsalted buttermelted and cooled
125gplain Greek yoghurt
1½tspvanilla extract(or twice the amount of vanilla essence)
125graspberriesfresh or frozen (no need to thaw)
For the crumble topping
90gplain or all-purpose flour
68gcold unsalted buttercut into 1-cm/0.5" cubes
Preheat the oven to 215°C/419°F with top and bottom heating. Grease a 12-cup muffin pan with cooking spray or softened butter or fill with muffin paper liners.
Make the cinnamon crumble topping
In a small bowl, stir together the plain flour, sugar and ground cinnamon until well mixed. Rub in the cold butter cubes with your fingers until the mixture resembles coarse breadcrumbs. Chill in the refrigerator until needed.
Make the muffin batter
Mix the dry ingredients: In a large mixing bowl, combine the plain flour, baking powder, baking soda, cinnamon, cloves, ginger, salt, and sugar. Stir thoroughly with a whisk or a fork to break down any lumps.
Mix the wet ingredients: In a small mixing bowl, add the eggs, cooled melted butter, oil, yoghurt, milk, and vanilla extract. Whisk until the mixture is smooth and at the same consistency throughout.
Combine: Make a well in the centre of the dry mixture. Pour in the wet mixture. Start folding the two mixtures together with a wooden spoon or spatula, but before they're completely mixed, fold in the raspberries. Don't worry if the raspberries break up a bit. Stop once all the loose flour is picked up. Do not over-mix.
Fill the muffin cups
Fill the muffin cups to the top with muffin batter. Top with 1 - 2 extra raspberries. Sprinkle the crumble topping all over, pressing lightly into the batter if you need to.
Bake and cool
Bake on the middle rack in the oven at 215°C/419°F for 5 - 6 minutes until the muffins start to puff up, rise and dome. Then, with the muffins still in the oven, lower the temperature to 180°C/356°F and bake for another 12 - 14 minutes, or until the crumble topping and muffins turn golden brown all over. Insert a metal skewer into the centre and if it comes out clean, the muffins are done. Note: Remember to bring the temperature back up to 215°C/419°F before putting in the next batch.
Remove the muffin pan from the oven. Let the muffins sit in the pan for 2 minutes. Pry them loose and set them on a wire rack or tea cloth on their sides - this will prevent the muffin tops from sinking too much.
Once completely cooled, store muffins in an air-tight container. Keep at room temperature for up to 2 days, then move to the chiller to keep well for up to 5 days.