Recipe: Rachel’s Organic Mango and Raspberry Crumble Muffins

We’re quite the fans of Rachel’s Organic in our house, and I seem to have written quite a bit about the company’s delicious products in the past!

I think the last time we tried one of their new flavours, it was the Strawberries and Cream special edition for the Jubilee which was, sadly for those of us attempting to count the calories, a full-fat yogurt, but this year, they have released a new, Low Fat Mango yogurt which tastes so sinful that it can’t possibly be low fat.

Rachel’s is also keeping up their ready supply of delicious recipes to use their yogurts in, so we decided to try Mango and Raspberry Crumble Muffins as a change from our regular cupcakes.

Mango & Raspberry Crumble Muffins

For the crumble:
75g plain flour
65g unsalted butter
50g caster sugar

For the Muffins:
360g plain flour
370g caster sugar
1tsp salt
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
380g Rachel’s low fat Mango yogurt
2 eggs
Vanilla extract
70g Rachel’s unsalted butter, melted
250g raspberries


1. Pre-heat the oven to 170°C/325°F/Gas 3 and line a 12 hole muffin tray with paper cases.
2. Begin by making the crumble, add all ingredient to a bowl or food mixer and rub in the fat until the mixture resembles breadcrumbs, place to one side.
3. To make the muffins place the flour, sugar, salt, baking powder and bicarbonate of soda into a bowl (ideally use a food mixer), mix ingredients together.
4. Add the yogurt, eggs and vanilla extract to the flour mixture and beat until smooth.
5. Add the melted butter and whisk well to incorporate and ensure the batter is smooth and even.
6. Finally fold in the raspberries gently to disperse.
7. Spoon the mixture into the cases filling them almost to the top, generously sprinkle the muffins with the crumble mixture.
8. Bake for 20-25 minutes until the muffins are golden brown and bounce back when pressed. Leave to cool in the tin slightly before removing onto a cooling rack.


The results, if I do say so myself, look pretty darn good and, although you can’t really see many raspberries on the surface, the muffins were packed with them and they tasted really good too. I very rarely use yogurt in cakes as they do tend to go off a bit quicker than those without, but I really should use it more as it gives a really nice, moist texture to the cakes.

The shot of mango in this was also very welcome – I wouldn’t usually use a fresh mango as I find them such a faff to peel, so using the mango yogurt is a great way to get the flavour without the mess!

The new Rachel’s Organic low fat Mango yogurt is available from Ocado and Waitrose at £1.75 for a 450g pot and although you can use it in many of the delicious recipes on the Rachel’s site, it’s also fab on it’s own with a sprinkle of granola on top!

Note: I was sent samples of Rachel’s Organic Low Fat Mango Yogurt for the purposes of review but all opinions are, as ever, my own.

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