These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!
I am very excited to share this muffin recipe with you. Why?….You ask! Well let me tell you. The base of this recipe is like a very good cake. It is buttery and quite able to stand up on it’s own, throw in some fresh raspberries and you get a burst of sweetness in every bite. Topping each muffin with a raspberry before baking, is like the cherry on the cake!
I have baked plenty of muffins while my kids were in grade school. It was our favorite Friday evening treat. We would curl up on the couch with milk and muffins watching our favorite T.V shows such as “Fresh Prince of Bel-Air”, “Boy Meets World” and “Family Matters”. It was our special time while waiting for daddy to come home from work. How I miss those days!!!!!!
You probably know by now that I love using parchment paper in baking. No fuss, no mess! Just recently I started using parchment cups when baking muffins. They now come in fun shapes and colors suited for different party themes and are oven safe up to 350*. You can find them at baking supply stores in your area. The ones I used in this recipe come from Michaels. If opting for the parchment cups, this recipe will yield 8 tall muffins. Simply divide your batter between the 8 parchment cups, place them on a baking sheet and bake as directed. If using a standard muffin pan, it will yield 10 standard size muffins.
In the original recipe, blueberries were used but you can substitute your favorite fresh or frozen fruit.
For the Crumb Mix:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp cinnamon
- 4 tbls unsalted butter, cubed
In a small bowl, mix the above ingredients my hand until the mixture resembles coarse crumbs. Keep the crumb mix in the fridge until your ready to use it. This crumb mix makes 1 1/2 cups, enough for two batches of muffins. You can also make it ahead of time. It keeps very well for two weeks in the fridge.
For the Muffin Mix:
- 4 tbls unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries
- 10 tbls Crumb Mix
Preheat the oven to 350* F. Line a muffin pan with 10 paper muffin cups or use 8 parchment cups on a baking sheet.
Using an electric mixer, cream together the butter, sugar and vanilla. Add the egg to the mixture and blend until combined.
Sift the flour, baking powder and baking soda into a bowl.
Mix in 1/4 cup of the sour cream to the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Please do not over mix!
Gently fold in the raspberries with a rubber spatula until evenly distributed.
Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
Bake for 25 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.These muffins would be wonderful for a family brunch potluck or workplace breakfast potluck…which we soon have coming up!!!!
I find that using decorated parchment cups gives these muffins the “Pretty Factor”!
These Raspberry Crumb Muffins were adapted from Clinton St. Baking Company Cookbook, a restaurant based in New York.