Raspberry Crumble Muffins

For the raspberry streusel muffins, first preheat the oven to 180 °C. Grease the muffin tray or place paper cups in it.

Select fresh raspberries. Drain raspberries from the jar. Do not defrost frozen berries.

Sift flour into a large enough bowl, mix with cinnamon, baking soda, baking powder and chopped nuts.

Lightly mix the egg in another baking bowl. Then add the sugar, oil or butter, and buttermilk or milk and mix well.

Add the flour mixture to the egg mixture and fold in briefly until the dry ingredients are moistened. Add the raspberries at the end.

For the streusel, knead the cinnamon, sugar, flour, nuts and butter into a crumbly dough.

Pour the dough into the sheet pans and sprinkle with the sprinkles. Bake in the oven (convection oven: 160 °C ) for 20-25 minutes.

Let the raspberry crumble muffins rest in the baking tray for 10 minutes, then remove from the ramekins and serve while still warm.

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