Servings
Font
Back
5.0 from 3 votes

Raspberry Crumb Muffins

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 345 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 375F.
  2. Line a 12 cup muffin pan with paper liners.
Muffins
  1. Combine flour, baking powder and salt in a large mixing bowl.
  2. In a medium bowl, blend the butter, sugar, eggs, and milk until well combined.
  3. Add wet to dry, and mix until JUST combined. Don't over mix!!
  4. Fill each muffin cup about 2/3 full.
  5. Drop 1.5 tsp of jam on top of the batter.
  6. Cover the jam with the remaining batter, ensuring no jam is visible.
Topping
  1. Combine the flour, brown sugar, cinnamon and softened butter in a mixing bowl.
  2. Using a fork, roughly blend until large lumps are visible
  3. Spoon the topping over the muffins.
  4. Bake for 25 mins at 375.
  5. Remove from oven, and allow to cool in the pan for a few minutes.
  6. 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

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

% 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.