Raspberry Crumb Muffins
User Reviews
4.9
Raspberry Crumb Muffins
Description
The recipe combines flour, sugar, baking powder, baking soda, and salt with wet ingredients of eggs, yogurt, and vanilla to create a moist but lightly textured muffin base. Fresh raspberries are added atop the batter before baking, ensuring bursts of juicy fruit in each bite.
The crumb topping is made with flour, sugar, lemon zest, and melted butter, which crisps in the oven to a sweet and tangy crust. Baking until a toothpick comes out clean ensures the muffins are cooked through yet tender. Cooling briefly before removing from the pan preserves moisture.
These muffins can be individually wrapped and frozen. When ready to eat, simply warm in the microwave for 30 to 45 seconds. This makes them convenient for make-ahead breakfasts or snacks that maintain freshness and texture.
Ingredients
- 1 ¾ cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 egg
- 1 cup yogurt may sub sour cream, plain, Greek
- 1 ¼ teaspoon vanilla extract
- 2 cups raspberry
Topping
- 1 cup flour
- ⅔ cup sugar
- lemon zest of 1
- 8 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Line muffin tins with paper liners.
- Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
- Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until incorporated (don't overmix).
- Fill muffin liners 3/4 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute topping over the raspberries.
- Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely. Serve warm, at room temperature, or store in airtight container. (see note)
Notes
- These muffins freeze well when individually wrapped, retaining flavor and texture.
- Reheat frozen muffins in the microwave for 30-45 seconds before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 88mg | 4% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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