Raspberry Crumble Muffins
This is one of those recipes that just came to me on a whim, I made it for the first time and it was a resounding success, and I haven't tweaked the recipe at all since that day because it is perfect! The muffins themselves are soft and fluffy, they're full of flavour but not too sweet, then the raspberries are a burst of tartness in your mouth and it's all rounded off with the crunchy, sweet crumble topping. I firmly believe that all muffins should have nice crunchy top and this one is a prize winner for sure!
The muffin batter is actually my go-to muffin batter recipe, it's foolproof, delicious and very versatile. You can mix in just about any flavours and toppings you want into this batter and it will do well. Blueberries work really well if you're not a raspberry person or just want something a little less tart.
Frozen or Fresh Fruit?
While i generally advocate for fresh ingredients wherever you can use them, I find that these muffins are best made with frozen fruit. When the fruit goes into the oven frozen they just maintain their integrity a little bitter in the heat and come out tasting fresher and more flavourful. They are also easier to mix the raspberries into the batter without pulverising them if they are frozen!
These are BIG muffins
Be warned that these raspberry crumble muffins are substantial! I have put that the recipe makes 12 muffins, but they are jumbo sized. If you want something to make something a little more dainty you will definitely get more than 12 out of the mix.
Don't Scrimp on the Crumb Topping
The raspberry muffins on their own are really fresh and delicious, but the crumb topping just elevates them into other-worldly muffin status, so I highly suggest you don't skip this step! You can be generous with the crumb topping, measure that stuff with your heart. The muffins will spread as they rise so even if you cover the entire top of your muffin before baking, there will still be muffin peeping through after.
Raspberry Crumble Muffins
For the Muffins
- 3 cups All-purpose Flour
- 4 ½ teaspoon Baking Powder
- 3 Eggs
- 1 ½ cups White Sugar (caster sugar in the UK)
- 1 ½ cups Sour Cream
- 1 cup Vegetable Oil
- 1 tablespoon Vanilla Extract
- ½ teaspoon Salt
- 2 cups Raspberries (frozen)
For the Crumb Topping
- ½ cup All-purpose Flour
- ⅓ cup White Sugar (caster sugar in the UK)
- ¼ cup Butter
- Preheat oven to 350°F and line a muffin tray with paper cases of your choice
Make the Crumb Topping
- Melt the butter in the microwave
- Put flour and sugar in a bowl and mix together
- Gradually add the melted butter to the flour/sugar mix a little at a time while stirring with a fork until clumps form. You should have a soft and crumbly mix with various sizes of clumps.
- Break apart the clumps so they are as big or as small as you want them and then set aside until you are ready to put on top of the muffins
Make the Muffin Batter
- In a large bowl, whisk together eggs and sugar
- Mix in sour cream, oil and vanilla extract
- Add flour, baking powder and salt and keep. whisking until lump-free
- Fold in the raspberries, don't worry if they colour the batter a little pink!
- Scoop batter into muffin tray and top with the crumb topping
- Bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean