When it comes to muffins, we love a classic blueberry muffin, but growing up our mom made these bakery style raspberry crumb muffins and we may love a raspberry muffin even more than the classic blueberry. Don’t get us wrong, we still love a classic blueberry, but these raspberry muffins are absolutely delicious. The soft muffin has a subtly sweet taste from the vanilla and almond extracts. The raspberries add delicious berry flavor in every bite. And the best part may just be the thick layer of brown sugar crumb topping. It does not get much better than a morning with a batch of these raspberry crumb muffins fresh out of the oven!
To make the raspberry muffin batter we have a couple secrets:
- Almond extract – we love almond extract in these muffins for that bakery-style taste. A little goes a long way but this adds a delicious flavor to the muffins. We started doing this with our blueberry muffins and now do it pretty much everywhere!
- Folding the batter – Mixing the batter as little as possible so the ingredients are just combined is key to a tender muffin. Over mixing will cause a tough batter, so we just use a spatula – no electric mixer required.
- Alternate wet and dry – to keep the batter fluffy while mixing in the ingredients, we alternate the wet and dry. Start with ⅓ of the dry then mix in half of the milk. Next add the second ⅓ of the dry, then the rest of the milk, and then add the last portion of the dry ingredients. (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry)
Raspberry Muffin – Crumb topping:
- Key to Crumbs – make sure to use the large crumbs that sit on top of your bowl of crumble and pack the top of the muffin with these crumbs. The fine powdery part is fine to put on top but it will just dissolve into the muffin so isn’t needed.
- Flavor – these are a simple brown sugar butter flavor but cinnamon, cardamon, or spices could be added if desired!
Raspberry Crumb Muffins
Servings 12
Ingredients
Muffins:
- ½ cup butter softened (113 grams)
- 1 cup sugar 200 grams
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 cups flour 240 grams
- 3 teaspoons baking powder 14 grams
- ½ teaspoon salt 3 grams
- 1 cup milk 240 grams
- 1.5 pints raspberries
Crumb topping:
- 1 ½ cup all-purpose flour 180 grams
- 3/4 cup firmly packed light brown sugar 150 grams
- 1/2 teaspoon salt 3 grams
- 6 tablespoons butter melted (85 grams)
Instructions
Crumb topping:
- Add the flour, brown sugar, and salt to a bowl. Stir to combine.
- Pour in the melted butter. Mix together until large crumbs form. Set aside
Muffin instructions:
- Preheat the oven to 400 degrees F and line a muffin pan
- In a medium bowl with a hand mixer or in a kitchen aid, beat the butter until fluffy. Slowly add the sugar and beat for 3-5 minutes until pale and fluffy. Add in the extracts and eggs one at a time until evenly combined.
- In a small bowl mix the dry ingredients – flour, baking powder, and salt. Set aside
- On low speed or with a spatula, alternate adding the flour mixture and milk to the butter – starting and ending with the flour. Start by adding ⅓ of the flour mixture to the butter and mix. Then ½ the milk, mix. ⅓ more of the flour, mix. The remaining ½ of the milk, mix. Finally, the remaining ⅓ of the flour, mix.
- Fold in the raspberries and scoop the batter into 12 muffin wells. Top with a generous portion of the crumbs until the muffins are fully covered (note make sure to use the large crumbs and leave any excess powder that doesn’t form crumbs off the muffins)
- Bake for 20-30 minutes or until a toothpick comes out clean.
