Are the raspberries ripe at your house yet? Well if they are these raspberry muffins with a crumb topping are delicious! And the best part? You make make them the night before so you can sleep in and have a muffin with your cup of coffee {or tea!}.
Raspberry Muffins with Crumb Topping
Ingredients
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 pint raspberries
1/4 teaspoon cinnamon
Crumb Topping
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon
Instructions
Preheat oven to 400 degrees
Line muffin tins with baking cups or grease tins with cooking spray.
In a large bowl mix together 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add oil, egg, milk and stir until there are no lumps. Fold in raspberries. Set aside.
In a separate bowl mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice a crumbly. Is crumbly even a word? Hmm.
If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture.
Bake the raspberry muffins for 20 minutes until they are lightly browned.
Cool and serve with a little dab of butter.
These recipe makes approx. 12 muffins.
Loretto Gaddy says
I had fresh coursely ground zucchini from the garden and cashew nuts folded into a gluten free pancake mix browned to perfection in my iron skillet and topped with fresh blueberries from my friend’s bushes heated with real maple syrup. Served with hot tea of a mix of black decaffinated tea and an herbal mix. And rice milk since I was out of my favorite goat milk. I cook a batch of pancakes and freeze them, then pop one or two out when I want them and heat them up in the skillet. Taste fresh each time. You can forgo the nuts or add any kind you have on hand. Use as many or as few as you want. And I can use whatever topping I have on hand. One time it may be just maple syrup. Another time it may be strawberries and plain yogurt. I may cook them in the waffle iron to make them crispy. I may put hot chicken and gravy on top or bits of beef with gravy. Scrambled eggs go well with any of these combinations. Also, freshly sliced tomatos. Good for breakfast, lunch or supper.
Lana says
I have a 4 T cookie scoop and I love that thing for dropping muffins! I also use it to drop biscuits. Drop the biscuits and then flour your hands and pat them flat. You get cutout looking biscuits for almost no work!
Brenda says
Thanks! These were Super Delicious!
Dora Kert says
This sounds really yummy! Love, love, love Raspberry! 🙂