Raspberry Crumb Muffins
You’ll want to try these delicious raspberry crumb muffins. They are as beautiful as they are tasty. I make these muffins every year for our branding and everyone who tries them raves about how absolutely delicious they are.
This is a Baking with Boone recipe. Every set of instructions with a (*) by it, indicates a step that you can incorporate your kiddo into the baking process.
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Raspberry Crumb Muffins
Delicious muffins with the perfect pop of raspberry and crumb topping. These muffins are as good as they look and are a real crowd pleaser.
Ingredients
Crumb Topping:
- 1 Cup All Purpose Flour
- 1/2 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar-packed
- 1/4 tsp Salt
- 6 Tbsp Unsalted Butter-melted
Muffins:
- 2 1/2 Cups All Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 Tbsp Corn Starch
- 2 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/8 tsp Nutmeg
- 1/2 Cup Whole Milk
- 1/2 Cup Sour Cream
- 2 Large Eggs
- 2 tsp Vanilla Extract or Vanilla Bean Paste
- 1 tsp Almond Extract
- 1/2 Cup Unsalted Butter-melted
- 8 oz Fresh Raspberries
Instructions
For the Crumb Topping:
- *In a small bowl, combine all the crumb topping ingredients and mix together until moist and crumbly.
- Set aside.
For the Muffins:
- Preheat oven to 400℉ and line a muffin pan with 12 muffin/cupcake liners. Spray the liners and the top of the pan with non-stick baking spray.
- *In a large bowl, mix the flour, sugar, corn starch, baking powder, salt, and nutmeg until well combined.
- *In a small bowl, mis together the milk, sour cream, eggs, and the vanilla and almond extracts until well combined. Whisk in the melted butter.
- *Add the wet ingredients to the dry ingredients until just combined.
- *Using a spatula, fold in the raspberries until evenly distributed
- *Evenly divide the batter between each muffin cup; the cups will be fairly full.
- *Spoon the crumb topping on each muffin cup slightly pressing the topping into the batter so it sticks to the muffins.
- Place the muffins in the oven and immediately reduce the oven temperature to 375℉.
- Bake the muffins for 22-25 Minutes or until a toothpick comes out clean.
- Cool the Muffins in the muffin tin for 5 minutes, then place them on a cooling rack to cool for another 5 minutes.
- Enjoy!
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