Raspberry crumble muffins

Ingredients for 12 servings:

• 150 g raspberries
• 200 g flour (type 405)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 60 g nuts, chopped
• 1 egg(s)
• 120 g sugar, brown or white
• 80 ml oil, neutral, or 125 g butter, soft
• 170 g buttermilk or milk
• 70 g flour (type 405)
• 50 g sugar
• 1 tsp cinnamon
• 40 g nuts, chopped
• 60 g butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat the oven to 180°C. Grease the muffin tin or line it with paper baking cups. Sort the fresh raspberries, drain the raspberries from the jar, and do not thaw frozen raspberries. Sift the flour into a bowl and mix well with the baking powder, baking soda, cinnamon, and chopped nuts. Lightly beat the egg in another bowl, then add the sugar, fat, and buttermilk or milk and mix well. Add the flour mixture to the egg mixture and stir briefly until the dry ingredients are moistened. Finally, carefully fold in the raspberries. For the crumble, knead the flour, sugar, cinnamon, nuts, and butter into a crumbly dough. Pour the batter into the muffin tin and sprinkle with the crumble. Bake for 20-25 minutes.