Heavenly Raspberry Muffins With Crumble Topping Recipe

Sweet mornings call for these delectable raspberry muffins with crumble topping that burst with fruity goodness.

Tender, soft muffins packed with juicy raspberries offer a delightful breakfast treat.

Each bite delivers a perfect balance of tangy berries and buttery crumble.

The crumbly streusel adds a delicious crunch that complements the moist interior.

Raspberries weave their vibrant flavor throughout the batter, creating a mouthwatering experience.

You’ll love how simple ingredients transform into something extraordinary.

These muffins are sure to brighten anyone’s morning and become an instant favorite.

Raspberry Muffins with Crumble Topping That Delight

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Ingredients for Raspberry Muffins with Crumble Topping

• Flour: A key base ingredient that provides structure and texture to the muffins.
• Raspberries: Fresh, juicy berries that add natural sweetness and vibrant flavor to the muffins.
• Butter: Provides richness, moisture, and helps create a tender crumb in the muffin batter.
• Sugar: Adds sweetness and helps with caramelization and moisture retention.
• Eggs: Bind the ingredients together and contribute to the muffins' structure and richness.

• Baking Powder, Baking Soda: Essential ingredients that help the muffins rise and create a light, fluffy texture.

• Vanilla Extract: Adds a warm, classic flavor that complements the raspberries.
• Cinnamon: Provides a subtle, warm spice that enhances the overall taste of the muffins.
• Salt: Balances the sweetness and brings out the other flavors in the recipe.

• Milk: Adds moisture and helps create a smooth, consistent batter.

How to Bake Raspberry Muffins with Crumble Topping

Step 1: Warm Up the Oven

Fire up your oven to 375F and get your muffin tin ready by lining it with paper cups or giving it a light grease coating.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 3: Blend Wet Ingredients

In a large bowl, whisk melted butter and sugar until they become best friends.

Toss in eggs, vanilla extract, and milk, stirring until everything looks smooth and happy.

Step 4: Combine Wet and Dry Mixtures

Slowly add the dry ingredient blend to the wet mixture.

Stir gently – you want to mix just until everything comes together. No aggressive mixing allowed!

Step 5: Fold in Raspberries

Carefully fold fresh raspberries into the batter. Be gentle to keep those beautiful berries intact.

Step 6: Whip Up Crumble Topping

• Flour
• Sugar
• Cinnamon

Toss in cold butter and use your fingers or a pastry cutter to create crumbly magic.

Step 7: Fill Muffin Cups

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Step 8: Add Crumble Topping

Sprinkle that delicious crumble generously over each muffin.

Step 9: Bake to Perfection

Pop the muffin tin in the oven and bake for 18-22 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 10: Cool and Enjoy

Let the muffins chill in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Time to devour your delicious creation!

Tips for Raspberry Muffins with Crumble Topping

• Stir the batter gently to keep muffins tender and fluffy, stopping when ingredients are just combined to avoid tough texture.
• Use frozen raspberries directly from the freezer without thawing to prevent color bleeding and maintain fruit integrity.
• Insert a toothpick into the center; if it comes out clean with a few moist crumbs, the muffins are perfectly baked.
• Reduce sugar if using very ripe raspberries or add extra if using tart berries to balance the flavor profile.
• Use an ice cream scoop for consistent batter distribution and even baking across the entire muffin tin.

Variations on Raspberry Muffins with Crumble Topping

• Gluten-Free Berry Muffins: Replace wheat flour with almond or gluten-free blend flour, using xanthan gum for binding.
• Vegan Raspberry Crumble Muffins: Swap eggs with flax eggs, use plant-based milk, and coconut oil instead of butter.
• Blueberry Streusel Alternative: Substitute raspberries with fresh blueberries for a classic flavor profile, keeping the same crumble topping technique.
• Low-Sugar Raspberry Option: Use monk sweetener or stevia instead of sugar, reducing overall calorie content while maintaining delicious taste.

Pairing Suggestions for Raspberry Muffins with Crumble Topping

• Pair Creamy Vanilla Latte: A smooth, velvety vanilla latte complements the sweet-tart raspberries and buttery crumble, creating a delightful morning breakfast experience.
• Serve Whipped Honey Butter: Spread a dollop of light, airy whipped honey butter alongside the muffins to enhance the delicate raspberry flavor and add a luxurious touch.
• Match Fresh Lemon Yogurt: Tangy lemon yogurt provides a bright, refreshing contrast to the rich muffin, balancing the sweetness and adding a zesty protein-packed side.
• Enjoy Chilled Berry Smoothie: A cool mixed berry smoothie perfectly echoes the raspberry notes while offering a refreshing, nutritious beverage that complements the warm muffins.

Storage Advice for Raspberry Muffins with Crumble Topping

• Store muffins in an airtight container with a paper towel at the bottom to absorb moisture. Keep refrigerated for up to 4 days, maintaining their fresh taste and soft texture.
• Wrap each muffin individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, preserving their delicious crumble topping and fruity flavor.
• Break muffins into chunks and store in a freezer-safe container. Perfect for adding to yogurt or smoothies, these frozen pieces stay good for 2 months.
• Leave muffins in a sealed container at room temperature for 1-2 days. Enjoy them within this timeframe for the best taste and texture.

FAQs

• What makes the crumble topping crispy?

Cold butter is the key. When you work cold butter into the flour mixture using your fingertips or a pastry cutter, it creates small, uneven pieces that result in a crunchy, crumbly texture when baked.

• How do I prevent my raspberries from sinking to the bottom of the muffins?

Gently toss the raspberries in a little flour before folding them into the batter. This light coating helps prevent them from sinking and keeps them evenly distributed throughout the muffins.

• Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Just don’t thaw them first – add them frozen directly to the batter to prevent color bleeding and maintain their shape. Gently fold them in to avoid breaking the berries.

Raspberry Muffins With Crumble Topping Recipe

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4.9 from 18 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Delightful raspberry muffins with crumble topping bring sunshine to morning breakfasts with their sweet-tart charm. Homemade goodness fills each bite, promising a delectable start to your day with classic bakery-style comfort and irresistible crumbly texture.

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Ingredients

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Main Ingredients:

• 2 cups (250 grams) all-purpose flour
• 1 1/2 cups (150 grams) fresh or frozen raspberries
• 2 large eggs
• 1/2 cup (115 grams) unsalted butter
• 1/2 cup (120 milliliters) milk

Dry Ingredients:

• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (150 grams) granulated sugar

Sweet and Flavor Enhancers:

• 1 teaspoon vanilla extract

Crumble Topping:

• 1/2 cup (65 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (55 grams) unsalted butter, cold and diced
• 1/2 teaspoon ground cinnamon (optional)

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Instructions

1. Heat the oven to 375F (190C) and prepare a 12-cup muffin tin with paper liners or cooking spray.
2. Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
3. In a separate large bowl, combine melted butter and sugar until well integrated.
4. Incorporate eggs, vanilla extract, and milk into the butter-sugar mixture, stirring until smooth and homogeneous.
5. Gently fold dry ingredients into wet ingredients, mixing minimally to maintain batter’s delicate texture.
6. Carefully fold raspberries into the batter, avoiding excessive stirring to prevent berry breakage.
7. Create crumble topping by mixing flour, sugar, and optional cinnamon in a small bowl.
8. Cut cold butter into the dry mixture using fingertips or a pastry cutter until it forms coarse, irregular crumbs.
9. Distribute batter evenly into muffin cups, filling approximately three-quarters full.
10. Generously sprinkle crumble topping over each muffin, ensuring complete coverage.
11. Bake for 18-22 minutes, checking doneness with a toothpick inserted into the center.
12. Rest muffins in the tin for 5 minutes, then transfer to a wire rack for complete cooling.

Notes

• Prevent raspberry bruising by coating them lightly in flour before folding into the batter, which helps suspend the berries and prevents sinking.
• Create gluten-free version by substituting all-purpose flour with almond or oat flour, ensuring a similar tender texture.
• Maximize flavor intensity by using fresh, seasonal raspberries and adding a touch of lemon zest to brighten the overall taste profile.
• Control moisture levels by avoiding overripe raspberries and gently folding them to maintain muffin structure and prevent soggy spots.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 198 kcal
• Sugar: 13 g
• Sodium: 95 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 38 mg