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Raspberry Muffins with Crumb Topping

Raspberry Muffins with Crumb Topping
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Raspberry Muffins with Crumb Topping are a delightful treat that combines the sweet and tangy flavors of fresh raspberries with a crunchy crumb topping. Perfect for breakfast, snacks, or dessert, these muffins are moist, fluffy, and incredibly easy to make. Whether you enjoy them warm from the oven or at room temperature, they are sure to impress your family and friends. Plus, they freeze well, allowing you to have this delicious treat on hand whenever cravings strike.

Ingredients

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  • 3 cups all-purpose flour
  • 4 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 ½ cups superfine sugar
  • 1 ½ cups sour cream
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups raspberries (fresh or frozen)
  • 1 cup all-purpose flour (for crumb topping)
  • ⅔ cup superfine sugar (for crumb topping)
  • 1 stick (113g) unsalted butter, melted (for crumb topping)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a muffin tin with paper cases.
  2. For the crumb topping, melt the butter and combine it with flour and sugar in a bowl until crumbly. Set aside.
  3. In a large bowl, whisk together eggs and sugar until light. Add sour cream, vegetable oil, and vanilla; mix well.
  4. In another bowl, sift flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients while whisking until combined. Gently fold in raspberries.
  5. Fill muffin cups three-quarters full with batter and sprinkle crumb topping generously over each.
  6. Bake for 5 minutes at 425°F (220°C), then reduce temperature to 350°F (180°C) and bake for an additional 13–15 minutes until golden.

Nutrition

Find it online: https://teffrecipes.com/raspberry-muffins-with-crumb-topping/

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