Raspberry Crumb Muffins
Raspberry muffins are easy to make and topped with a delicious crumb topping.
Servings 12 muffins
Calories 320kcal
Ingredients
Raspberry Muffins
- ½ cup (1 stick) unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup full-fat sour cream
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 cup fresh raspberries can substitute frozen
Streusel Topping
- ½ cup granulated sugar
- ¼ cup (½ stick) butter softened
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
Instructions
Crumb Topping
- In a medium bowl, using clean hands, blend together the crumb topping mixture. Set aside.
Raspberry Muffins
- In a large mixing bowl, cream together granulated sugar, brown sugar and butter. Add the vanilla extract, eggs, sour cream, salt and combine.
- Add the flour and baking powder. Scrape down the sides of the bowl occasionally with a rubber spatula.
- Fold in the raspberries with a rubber spatula.
- Scoop the batter evenly into 12-paper lined muffin tins. Top with crumb topping.
- Bake in a preheated 350 degree F oven for about 30 minutes. Or until a toothpick, when inserted comes out clean.
Notes
If desired, add the zest from one large lemon.
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 291mg | Potassium: 166mg | Fiber: 2g | Sugar: 27g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg