Raspberry Crumb Muffins
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
345 kcal
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Course
Baked Goods
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Cuisine
American
Raspberry Crumb Muffins
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Raspberry Crumb Muffins are delicate, vanilla muffins, with a buttery crumb topping, and a sweet surprise inside! These won't last long before they're gobbled up by your family and friends. Or you.
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Ingredients
For the Muffins
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted and cooled
- 2/3 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/3 cup jam
For the Topping
- 1 cup all purpose flour
- 1/3 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons butter softened
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Instructions
- Preheat the oven to 375F.
- Line a 12 cup muffin pan with paper liners.
Muffins
- Combine flour, baking powder and salt in a large mixing bowl.
- In a medium bowl, blend the butter, sugar, eggs, and milk until well combined.
- Add wet to dry, and mix until JUST combined. Don't over mix!!
- Fill each muffin cup about 2/3 full.
- Drop 1.5 tsp of jam on top of the batter.
- Cover the jam with the remaining batter, ensuring no jam is visible.
Topping
- Combine the flour, brown sugar, cinnamon and softened butter in a mixing bowl.
- Using a fork, roughly blend until large lumps are visible
- Spoon the topping over the muffins.
- Bake for 25 mins at 375.
- Remove from oven, and allow to cool in the pan for a few minutes.
- Devour.
Notes
- Don’t over mix the batter. When adding dry ingredients to wet ingredients, just fold vs mix vigorously. Overmixing batter makes tough muffins.
- Be sure to fill the cups half way to two-thirds full – you want the jam to stay near the top, and not sink to the bottom, then top with the remaining batter and crumbs.
- You can push a fresh raspberry into the muffin batter instead of doing the jam in the center. They can be fresh or frozen, but frozen berries do tend to “bleed” into the batter.
- How to store muffins
- Store in a covered container for up to 5 days.
- Substitutions/Additions
- These muffins can of course be made with any flavor jam you like. Try my small batch strawberry jam recipe, or this blueberry chia jam in the middle of these muffins for a yummy change!
- Adding 1 tsp lemon zest to the batter will add another dimension of flavor. Orange zest is a great addition too.
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
240mg
(10%)
Potassium
195mg
(6%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
490IU
(10%)
Vitamin C
1mg
(1%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 240mg | 10% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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