Description
These Raspberry Muffins with Crumble Topping are bursting with fresh raspberries and topped with a sweet, buttery crumble for the perfect combination of flavors and textures. Soft, fluffy, and slightly tangy, these muffins are perfect for breakfast, brunch, or a delicious snack. With a little crunch from the crumble topping, they’ll quickly become a favorite!
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk (or buttermilk for extra richness)
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the Crumble Topping:
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 tsp cinnamon (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Make the Crumble Topping:
- In a small bowl, mix together the flour, sugar, and cinnamon (if using). Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Prepare the Muffin Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined—don’t overmix.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Fill the Muffin Cups:
- Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
- Top with Crumble:
- Sprinkle the crumble topping generously over the top of each muffin, pressing it gently into the batter to ensure it sticks.
- Bake the Muffins:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and Enjoy:
- Serve these warm or at room temperature. They make a delicious breakfast, snack, or dessert!
Notes
- If using frozen raspberries, make sure they’re thawed and well-drained to avoid extra moisture in the batter.
- You can add a few teaspoons of lemon zest to the batter for an extra citrusy flavor that complements the raspberries.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg