Exploding berry crumble muffins

Serves: 20

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 375 gram(s) plain flour
• 3 tablespoon(s) baking powder
• 1 teaspoon(s) bicarbonate of soda
• 150 gram(s) golden caster sugar
• Half teaspoon(s) salt
• 2  eggs, beaten
• 115 gram(s) unsalted butter, melted
• 200 gram(s) soured cream
• 4 tablespoon(s) whole milk
• 180 gram(s) raspberries
• For the topping
• 100 gram(s) (3½oz) plain flour
• 75 gram(s) butter, chilled and cubed
• 25 gram(s) (1½oz) golden caster sugar
• 25 gram(s) (1½oz) flaked almonds

Method

1. Preheat the oven to 170ºC/150ºC fan/Gas 3. Line a 12-hole muffin tin with paper cases and grease the surface of the tin between the holes where the muffins will rise and overflow.
2. To make the topping, put the flour and butter in a food processor and pulse briefly, just until the butter is blended. Tip out into a bowl and add the sugar and almonds, pressing the mixture together with your hands.
3. To make the muffins, sift the flour, baking powder, bicarbonate of soda, sugar and salt into a large mixing bowl. Put the eggs in a small jug, add the melted butter, soured cream and milk and whisk to combine. Pour the wet ingredients into the dry ingredients and scatter the raspberries on top. Using a large spoon, fold until the mixture is moistened. It needs to be lumpy and shouldn't be overworked, otherwise the baked muffins won't be soft.
4. Spoon into the paper cases right to the top. For regular-sized (not exploding!) muffins, fill the cases to two-thirds up the sides - you will be able to make more with this amount of mixture. Finish by scattering over the topping. Bake in the preheated oven for 25-28 minutes for large muffins, or 18-22 minutes for the smaller ones. Leave to cool for 5 minutes in the tin before transferring to a wire rack.

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