FOR THE STREUSEL TOPPING
- 40g (1¼oz) unsalted butter, chilled and chopped
- 50g (1¾oz) plain flour
- 2tbsp demerara sugar
- 2tbsp coarsely chopped pecan nuts
FOR THE MUFFINS
- 320g (10oz) plain flour
- 2tsp baking powder
- ½tsp bicarbonate of soda
- Pinch of salt
- 150g (5oz) caster sugar
- 1tsp finely grated orange zest
- 300ml (9½fl oz) buttermilk
- 2 free-range eggs
- 100g (3½oz) unsalted butter, melted
- 150g (5oz) fresh or frozen raspberries
- Heat the oven to 190°C (gas mark 5). Grease a 12-hole muffin tin or line with paper muffin cases.
- To make the topping, rub the butter into the flour with your fingertips, until it resembles coarse breadcrumbs. Mix in the sugar and pecans.
- To make the muffins, sift the flour, baking powder, bicarbonate of soda, salt and sugar into a large bowl. Add the orange zest and make a well in the centre.
- Whisk together the buttermilk, eggs and melted butter. Pour into the well in the flour mixture and stir until the ingredients are just combined. Do not over-mix - the batter should not be smooth. Quickly fold in the raspberries.
- Spoon the batter evenly into the muffin tin. Sprinkle over the topping and bake for 20-25 minutes or until the tops are golden. A skewer inserted in the centre should come out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack.
Don't over-mix the batter; it shouldn't be smooth. For once, a few lumps are fine!