Raspberry Muffins Recipe
Soft and fluffy muffins with bursts of tart raspberry and a sweet, crunchy crumble topping - these are perfect for breakfast or a snack!
Servings: 18 muffins
Ingredients
For the Muffins
- 375 g (3 cups) All-purpose Flour, (Plain flour)
- 4½ teaspoon (4½ teaspoon) Baking Powder
- 3 (3) Large Eggs, room temperature
- 300 g (1½ cups) Granulated Sugar, (Caster sugar)
- 345 g (1½ cups) Sour Cream, room temperature
- 240 ml (1 cup) Vegetable Oil
- 1 teaspoon (1 teaspoon) Vanilla Extract
- ½ teaspoon (½ teaspoon) Salt
- 240 g (2 cups) Raspberries, fresh or frozen
For the Crumb Topping
- 130 g (1 cup) All-purpose Flour, (Plain flour)
- 130 g (⅔ cup) Granulated Sugar, (Caster sugar)
- 113 g (1 stick) Unsalted Butter, melted
Instructions
- Preheat oven to 425°F / 220°C (200° fan-assisted) and line a muffin tray with paper cases.
Make the Crumb Topping
- 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 them on top of the muffins.
Make the Muffin Batter
- In a large bowl, whisk together eggs and sugar until smooth and pale.
- Mix in sour cream, oil and vanilla extract.
- In a separate bowl, sieve together the flour, baking powder, and salt. Add to the muffin batter and whisk until no streaks of flour remain. It's okay if there are a few lumps in the batter still.
- Fold in the raspberries, don't worry if they color the batter a little pink!
- Scoop batter into the muffin tray, filling the cases almost to the top, leaving about ¼-inch of space for the crumb topping.
- Generously sprinkle the streusel all over the top of the muffins.
- Bake for 5 minutes at 425°F / 220°C (200° fan) then turn the oven temperature down to 350°F / 180°C (160° fan) and bake for a further 13 - 15 minutes. When they are done, they should be golden brown on top, and a skewer inserted should come out clean or with moist crumbs.
- Let cool in the muffin pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Fresh or Frozen raspberries. You can use either fresh or frozen raspberries; I like to use frozen if it's not raspberry season, as the quality and flavor tend to be a little better.
If you are baking your muffins in multiple batches, make sure you let the oven heat up to the hottest temperature again before putting the next batch in.
Pro Tip: If you find that your muffin cases often stick to your muffins, try spraying them lightly with cooking spray before adding the batter; this will help them to peel away easily.