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Raspberry muffins with brown sugar topping

February 13, 2015

Sweet Crispness

Raspberry muffins with a brown sugar topping is the best idea since the last best muffin idea.  I love it.  The natural sweetness from the crisp sugar topping and the hot raspberry burst is wonderful.  It is a good thing I made many because these ran out fast.  Pay up to £4 at Starbucks for one muffin or spend £4 making 12?  It’s a no brainer, not to mention your kitchen will smell so inviting.

This recipe was adapted from Lorraine Pascale’s Home Cooking Made Easy (Harper Collins Publishers, 2011).



350g self – raising flour, 1 tsp bicarbonate of soda, pinch of salt, 250g soft – light brown sugar, 1 tsp ground cinnamon, 350ml buttermilk, 2 eggs (lightly beaten), 150g butter, melted and cooled, 200g fresh raspberries.


1. Preheat the oven to 200 degrees C, Gas Mark 6.
2. Line the muffin tin with paper cases.
3. Put the flour, bicarbonate of soda, salt, the sugar and cinnamon.
4. Add the buttermilk, eggs and butter.
5. When everything is mixed well fold in the raspberries and reserve some to place a few at the top.
6. Divide the mixture into the paper cases and press the remaining raspberries into the centre of each muffin.
7. Bake in the oven for 20 minutes or until cooked to a golden deep colour.
8. Take the muffins out of the oven and sprinkle a little brown sugar on top.
9. After 10 minutes or until lightly golden  remove from the oven and leave in the tin to cool.


From → Baking, Breakfasts

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