Raspberry and Ricotta muffins with lemon crumble

Bake some kindness for guests or as part of a work or school Kindness Brunch.


For the crumble

  • ½ cup (30g) shredded coconut
  • ½ cup (120g) brown sugar
  • ¼ cup (50g) plain flour
  • Grated zest of 1 lemon
  • 60g cold butter, cut in to pieces

For the muffins

  • 1 ½ cups (260g) plain flour
  • ¼ cup (50g) raw sugar
  • ¼ cup (60g) brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 1 punnet fresh raspberries
  • 120g fresh ricotta cheese.

Makes: 12


  1. Preheat oven to 180 C.
  2. Grease a 12 cup capacity muffin mould and line the base of each mould with paper rounds.
  3. Place all the ingredients for the crumble topping in the bowl of a food processor and process until the butter is completely incorporated and the mixture resembles a coarse crumb.
  4. Combine the flour, raw sugar, brown sugar, baking powder and salt in a large bowl.
  5. In a separate bowl, whisk together the egg, milk and melted butter.
  6. Add the wet mixture to the dry mixture and stir gently until just combined.
  7. Stir in raspberries, being careful not to overmix.
  8. Fill each muffin mould until they are three quarters full.
  9. Top each by dotting with 1-2 teaspoons ricotta and sprinkling the crumble topping evenly over the mixture.
  10. Bake for 25 minutes, until a skewer inserted in the middle of a muffin comes out clean.
  11. Allow to cool in the tin for 10 minutes before removing to a wire rack.
  12. Serve warm or at room temperature.

Recipes and food styling by Suzie Smith. Photography by Gail Grey.