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Raspberry Crumb Muffins

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
Servings 10
Author Marisa


  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • a half teaspoon grated lemon zest
  • 1/4 tsp cinnamon
  • 4 tablespoons unsalted butter cubed
  • 4 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • a teaspoon grated lemon zest
  • 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 tablespoons Crumb Mix


  • 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
  • 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.
  • 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. 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.
  • Cool and enjoy!


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. I also added some grated lemon zest to both the crumb top mixture and the muffin batter