Apple & raspberry crumble muffins

Preheat the oven to 170ºC/340ºF/gas mark 3.

First make the crumble topping using the butter and flour. Be sure to 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 muscovado sugar and hazelnuts. Don’t overwork the topping, or it will be heavy and clumpy. Set aside.

Place the eggs, crème fraîche, 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 and half fill with the batter. 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. These keep very well for a couple of days in an airtight container – the apple helps to keep the sponge really moist.