Raspberry Crunch Muffins


  cups Healthy Baker Self-Raising Flour

1  cup brown sugar

2  eggs

100g  butter,  melted

1  cup buttermilk

2  teaspoons vanilla essence

150g  fresh or frozen raspberries



1  tablespoon butter

2  tablespoons Healthy Baker Plain Flour

2  tablespoons demerara sugar

1 tablespoon rolled oats


1.  Preheat oven to 190ºC.  Grease a 12 hole (    cup) muffin pan.

2.  Sift flour into a large bowl and stir in brown sugar.  In a medium sized bowl place eggs,  butter, buttermilk and vanilla.  Whisk to combine.  Add to flour mixture and stir until just combined.  Gently stir in raspberries.

3.  Divide mixture among holes of prepared pan.

4.  Make topping:  Rub butter into flour and stir in sugar and oats. Sprinkle over muffins.

5.  Bake muffins for about 20 - 25 minutes.  Let stand in pan for 10 minutes before turning onto a wire rack.

Join Holly's Mailing List and you could WIN!

For the latest updates to our extensive online recipe database as well as an opportunity to enter our promotions to WIN great prizes, make sure you join my mailing list today! Holly

Easter Recipes

Easter Recipies!

Try our delicious Easter Healthy Baker recipes

Lean More »

Holly's Recipes

Fun for Kids!

Try this recipe with your kids.

Learn More »