Berry brownie pavlova cake
Impress family and friends with this towering cake, featuring indulgent layers of squidgy chocolate brownie cake, chewy meringue, fresh cream and tangy berries
Raspberry & white chocolate crumble muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 10-12
Skip to ingredients
- 100g unsalted buttersoftened
- 65g caster sugar
- 65g light brown soft sugar
- 2 large eggsat room temperature
- 125g Greek yogurt
- 1 tsp vanilla paste
- 5 tbsp milk
- 250g self-raising flour
- 1 tsp baking powder
- 175g raspberries(fresh or frozen)
- 90g white chocolate chips
For the crumble topping
- 3 tbsp plain flour
- 3 tbsp light brown soft sugar
- 50g cold unsalted buttercut into cubes
- 50g rolled oats
Nutrition: Per serving (12)
- kcal344
- fat16g
- saturates9g
- carbs44g
- sugars21g
- fibre2g
- protein6g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
step 2
For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
step 3
Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.