There’s something wonderfully homely about a muffin that comes with its own crumble topping, and these fruits of the forest muffins deliver that comfort in every bite. Bursting with juicy mixed berries and finished with a buttery, golden crumble, they’re perfect for slow mornings, lunchbox treats, or a cosy afternoon pick‑me‑up.

If you love a muffin that’s tender, fruity, and crowned with a crunchy, bakery‑style topping, these are a must‑bake. They’re also a brilliant way to use up any leftover berries — and with that irresistible mix of soft sponge, tangy fruit, and buttery crunch, they taste every bit as amazing as they look.

Fruits of the forest crumble topped muffins

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Cook Time 25 minutes mins

Course Cake

Servings 12 cakes

Ingredients

  

Muffin mix

• 3½ oz margarine
• 6 oz caster sugar
• 9 oz plain flour
• 2 tsp baking powder
• 1 tsp vanilla essence
• 2 eggs
• 125 ml semi-skimmed milk
• 100 g raspberries
• 100 g blackberries

Crumble topping

• ½ oz lightly salted butter
• 1 oz plain flour
• ½ oz demerara sugar

Instructions

 

• Preheat the oven to 180ºC / Gas 4.  Place 12 muffin cases on a baking tray and set aside.
• In a bowl, beat the eggs with the vanilla essence.
• In another bowl sieve the flour and baking powder together.
• In a large mixing bowl, with an electric hand mixer, mix together the margarine and sugar until light and fluffy.  Add eggs and vanilla essence and mix well. Add half the flour mixture and mix together.  Add the milk and stir along with the remaining flour mixture and combine.
• To make the crumble on top : In a separate bowl, add the butter, demerara sugar and flour and with your fingers, rub together to make fine breadcrumbs.  Once done, set aside.
• Divide the muffin mixture around 12 muffin cases.  Add the fruit to the top of the muffin mixture and then sprinkle the crumble over the top.
• Bake in the oven for 25mins.