Print

Raspberry Muffins with Crumble Topping

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These fluffy raspberry muffins are bursting with juicy berries and topped with a buttery, golden crumble. A perfect treat for any occasion, offering a delightful balance of sweetness and texture.

Ingredients

Scale
  • For the Muffins:
    • 2 cups (250g) all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup (115g) unsalted butter, melted (or vegetable oil for dairy-free)
    • 3/4 cup (150g) granulated sugar
    • 2 large eggs (or flax eggs for vegan option)
    • 1 tsp vanilla extract
    • 1/2 cup (120ml) milk (or plant-based milk)
    • 1 1/2 cups (150g) fresh or frozen raspberries
  • For the Crumble Topping:
    • 1/2 cup (65g) all-purpose flour
    • 1/4 cup (50g) granulated sugar
    • 1/4 cup (55g) unsalted butter, cold and diced
    • 1/2 tsp ground cinnamon (optional)

Instructions

  • Prepare the Muffin Batter:
    • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In a large bowl, whisk the melted butter and sugar until combined. Add the eggs, vanilla extract, and milk, and mix until smooth.
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
    • Gently fold in the raspberries, being careful not to overmix.
  • Make the Crumble Topping:
    • In a small bowl, combine the flour, sugar, and cinnamon (if using).
    • Add the cold butter and use your fingertips or a pastry cutter to mix until the mixture resembles coarse crumbs.
  • Assemble the Muffins:
    • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
    • Sprinkle the crumble topping generously over each muffin.
  • Bake the Muffins:
    • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a dairy-free option, use vegetable oil and plant-based milk instead of butter and regular milk.
  • If using frozen raspberries, don’t thaw them before adding to the batter to prevent them from bleeding too much into the muffins.

Nutrition

Find it online: https://easyfoodflash.com/raspberry-muffins-with-crumble-topping/