Raspberry Crumble Muffins
Bursting with fresh, juicy raspberries and crowned with a buttery crumble topping, these Raspberry Crumble Muffins are the perfect blend of tart and sweet. Made from scratch in just 40 minutes, this recipe combines a soft, tender muffin base with a delightfully crunchy streusel for a bakery-quality treat you can enjoy at home. The batter is gently folded to preserve the raspberries' integrity, creating pockets of fruity goodness in every bite. Simple pantry staples and a quick prep time make these muffins ideal for breakfast, brunch, or a midday snack. Serve them warm for a comforting treat or let them cool for a make-ahead option that stays moist for days. Whether you're indulging solo or sharing with loved ones, these raspberry muffins with crumble topping are guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 0.33 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 0.5 cup all-purpose flour (crumble topping)
- 0.33 cup granulated sugar (crumble topping)
- 0.25 cup unsalted butter, softened (crumble topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Fold the raspberries gently into the batter to avoid breaking them apart too much.
In a small bowl, prepare the crumble topping by combining the flour and sugar. Add the softened butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Spoon the muffin batter evenly into the prepared muffin tins, filling each cup about three-quarters full.
Sprinkle the crumble topping evenly over each muffin, ensuring the tops are generously coated.
Bake the muffins in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Raspberry Crumble Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 20.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
