Raspberry Muffins with Streusel Topping
FOR THE STREUSEL TOPPING
40g (1¼oz) unsalted butter, chilled and chopped
50g (1¾oz) plain flour
2tbsp demerara sugar
2tbsp coarsely chopped pecan nuts
FOR THE MUFFINS
320g (10oz) plain flour
2tsp baking powder
½tsp bicarbonate of soda
Pinch of salt
150g (5oz) caster sugar
1tsp finely grated orange zest
300ml (9½fl oz) buttermilk
2 free-range eggs
100g (3½oz) unsalted butter, melted
150g (5oz) fresh or frozen raspberries
Heat the oven to 190°C (gas mark 5). Grease a 12-hole muffin tin or line with paper muffin cases.
To make the topping, rub the butter into the flour with your fingertips, until it resembles coarse breadcrumbs. Mix in the sugar and pecans.
To make the muffins, sift the flour, baking powder, bicarbonate of soda, salt and sugar into a large bowl. Add the orange zest and make a well in the centre.
Whisk together the buttermilk, eggs and melted butter. Pour into the well in the flour mixture and stir until the ingredients are just combined. Do not over-mix - the batter should not be smooth. Quickly fold in the raspberries.
Spoon the batter evenly into the muffin tin. Sprinkle over the topping and bake for 20-25 minutes or until the tops are golden. A skewer inserted in the centre should come out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack.