RASPBERRY CRUMBLE MUFFINS
Enjoy the tender sweetness of a Raspberry Crumble Muffin. This delectable gems are studded with ravishing red raspberries and topped with a buttery sweet crumble topping.
Provided by PhoenixReborn
Categories Quick Breads
Time 30m
Yield 1 muffin, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
- Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
- Fill muffin cups about 2/3 full.
- STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
- Sprinkle topping over each muffin.
- Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
- NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
- Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.
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muhyadin aman
[email protected]These muffins are so good, I could eat them every day!
Suresh Bogati
[email protected]I added a streusel topping to these muffins and they were out of this world!
Amir Sahabzada
[email protected]I made these muffins in a mini muffin tin and they were perfect for a party.
Tanzid Hasan
[email protected]I'm allergic to raspberries, so I made these muffins with blueberries instead. They were still delicious!
Akbar lashari
[email protected]These muffins didn't turn out well for me. I think I overmixed the batter.
Qiniso Dludla
[email protected]I found these muffins to be a bit dry. I think I'll try adding some extra butter next time.
Adora Mysticor
[email protected]These muffins are a bit too sweet for my taste, but they're still pretty good.
Buggy Martin
[email protected]I'm not a fan of raspberries, but I still liked these muffins. The crumble topping is what really makes them.
Mahfuza Khan
[email protected]I made these muffins with fresh raspberries from my garden and they were amazing!
Shane Hirvi
[email protected]These muffins are perfect for a quick breakfast or snack. They're also great for packing in lunches.
Paige Dobler
[email protected]I love how easy these muffins are to make. I can just throw everything in a bowl and mix it up.
Seth bdr Khatri
[email protected]I've made these muffins several times now and they're always a favorite. They're so moist and fluffy.
GAZI MIZAN
[email protected]These muffins are the perfect combination of sweet and tart. The raspberries really shine through.
Notsn Zena
[email protected]I'm not a big baker, but these muffins were so simple to make, even I could do it! And they turned out so good.
Chandler Beach
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
shafia rajput
[email protected]These muffins were a hit with my family! They were so easy to make and turned out perfectly. The crumble topping was especially delicious.