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Raspberry and blackberry muffins on a wooden board.
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Raspberry Crumb Muffins

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Easy Berry Muffin Recipe
Prep Time 30 minutes
Cook Time 17 minutes
Servings 10
Calories 259kcal
Author Marisa

Equipment

  • Mixer
  • 2 Mixing bowls
  • Muffin Tin

Ingredients

For The Crumb mixture

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 1/4 tsp cinnamon
  • 4 tablespoons unsalted butter cubed

For The Muffin Mixture

  • 4 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup sour cream
  • 1/2 cup each of raspberries and blackberries

Instructions

For The Crumb Mixture

  • In a small bowl, mix together all the CRUMB MIXTURE ingredients by hand or with a food processor, until the mixture resembles coarse crumbs.
  • Refrigerate the crumb mixture until your ready to use it.
  • This crumb mixture makes 1 1/2 cups, enough for two batches of muffins.
  • You can also make it ahead of time. It keeps very well for up to two weeks in the fridge or a month in the freezer

For The Muffin Mixture

  • Preheat the oven to 350* F.
  • Line a muffin pan with 10 paper muffin cups.
  • Using an electric mixer, cream together the butter, sugar and vanilla.
  • Add the egg and the lemon zest to the mixture and blend until combined.
  • Sift the flour, baking powder and baking soda into a bowl. Set aside.
  • Mix in 1/4 cup of the sour cream to the butter mixture, then half of the flour mixture.
  • Repeat by mixing in the remaining sour cream, then the flour mixture. Do not overmix.
  • Gently fold in the berries with a rubber spatula until evenly distributed.
  • Scoop the batter into the muffin cups. (divide equally into 10)
  • Sprinkle the crumb top mixture evenly over each muffin and top with a couple more berries.
  • Bake for 25 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
  • Cool and enjoy!

Notes

These Raspberry Crumb Muffins were adapted from Clinton St. Baking Company Cookbook, a restaurant based in New York. I've substituted the blueberries from the original recipe, for raspberries and blackberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 39mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 379IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg