These are fanastic cakes for nut lovers, and the cinnamon adds that extra something special. You're bound to end up baking these muffins over and over again.

Here's how:

1 Preheat oven to 200°C. Line a 12-hole standard muffin tin with muffin cases. Put flour in a bowl. Using your fingertips, rub butter into the flour until it resembles fine breadcrumbs. Add the sugar and hazelnuts and stir until well combined. Cover and refrigerate until required.

2 Sift the extra flour into a bowl, add the hazelnut meal, extra brown sugar, cinnamon and lemon rind and stir until well combined. Put the extra butter, milk, eggs and vanilla in a jug and whisk to combine. Add the butter mixture and lemon juice to the dry ingredients and stir with a fork until just combined. Spoon the batter into each muffin case, until one-third full. Put ½ teaspoon raspberry jam in the centre of each muffin. Top with more batter, covering the jam, until the case is two-thirds full.

3 Sprinkle the hazelnut crumble mixture over each muffin. Bake for 15-20 minutes or until muffins are well risen, golden and firm to touch. Put on a wire rack to cool.

Cook's tips

The hazelnut topping can be prepared the day before you use it. Cover, then store in the fridge until needed.

Raspberry jam has been used for these muffins; you can use any red jam, such as strawberry or plum. Jams made with all fruit and no sugar are best for cooking as they tend not to spread as much when heated.