Tana Ramsay's Apple and Raspberry Crumble Muffins
Over a year ago
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Ingredients
- 3 medium free-range eggs
- 180g creme fraiche
- 250g caster sugar
- 200g plain flour sifted
- 1½ tsp baking powder
- 1 apple peeled cored and finely chopped
- 150g raspberries
- 25g light muscovado sugar
- 1 tbsp chopped roasted hazelnuts
Accompaniment
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Method
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1
Preheat the oven to 170C/150C fan/340F/gas 3.
First make the crumble topping using the butter and flour (see secret, below). Stir in the muscovado sugar and hazelnuts. Set aside.
Place the eggs, creme fraiche, caster sugar, flour and baking powder into a bowl and mix together until smooth. Add the apple and half the raspberries and stir through, taking care not to crush the raspberries.
Place the paper cases into a muffin tin with cups about 100ml-125ml capacity. Fill the cases 1/2-3/4 full with the batter (or divide the batter evenly among them). Stir the remaining raspberries into the crumble topping and spoon this evenly on top.
Bake the muffins for 30–35 minutes, until golden and cooked through. When ready, they should spring back to the touch. Remove from the oven and allow to cool in the tin. Because the apple helps keep them moist, these keep very well for a couple of days in an airtight container.
Chef's Tips
When making crumble topping, be sure you use cold butter. Add it to the flour and rub together very lightly with your fingertips, until the mixture resembles fine breadcrumbs and all the large lumps of butter have dispersed evenly. The warmth of your hands will soften the butter enough to blend with the flour. Stir in the remaining flavourings and the sugar. Don’t overwork the topping, or it will be heavy and clumpy.
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