These raspberry muffins are fluffy, moist, and full of tart raspberries with a crunchy crumble topping. They're great for breakfast, dessert, or anytime snacks.
Warm the oven up to 425°F (220°C) and put paper cases of your choice in a muffin tin.
2
Get the Crumb Topping ready.
Do this in the microwave: melt the butter.
1 stick of butter Mix flour and sugar in a bowl.
⅔ cup fine sugar and 1 cup all-purpose flour
3
Add melted butter to the flour/sugar mix slowly, stirring with a fork until clumps form. The mixture should be soft and crumbly with different-sized clumps.
Break apart the clumps to your desired size and set aside until ready to top the muffins.
4
Make muffin batter
In a large bowl, mix eggs and sugar. 3 Eggs, 1 ½ cups Superfine Sugar
Add sour cream, oil, and vanilla.
1 ½ cups Sour cream, 1 cup vegetable oil, 1 tbsp vanilla
5
Sieve flour, baking powder, and salt in another bowl. Whisk into muffin batter until lump-free.
Use 3 cups all-purpose flour, 4 ½ tsp baking powder, and ½ tspNo worries if raspberries turn batter pink—fold them in!2 cups Raspberries
6
Put batter into a muffin tray and sprinkle a lot of the crumb topping on top.
7
Before you turn down the heat to 350°F (180°C), bake for another 13 to 15 minutes. First, bake at 425°C (220°C) for 5 minutes.
8
A skewer should come out clean or with moist crumbs if you stick it in them to see if they are done. The top should be golden brown.
For 10 minutes, let them cool in the muffin pan before moving them to a wire rack to cool completely.
also see
also see
BROWN BUTTER BANANA BREAD WITH BROWNED BUTTER FROSTING RECIPE