These super cute raspberry crumble muffins with citrus drizzle are so good, it is impossible to just eat one.
By Chris Scheuer
Try them. Soon. You won’t be disappointed. I promise. Think you can eat just one? Hmmm, don’t say I didn’t warn you.
- 1¼ cup flour
- ? cup sugar
- salt, a pinch
- 7 tablespoons butter, melted
- ½ teaspoon vanilla
- ½ cup butter, softened
- ½ cup sugar
- 1 large egg
- 2 cups flour
- ½ teaspoon soda
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 cup frozen raspberries, do not allow to thaw
- 1 cup powdered sugar
- ½ teaspoon lemon zest
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 tablespoon milk
- Combine flour, sugar and a pinch of salt. Stir with a fork to combine. Add the melted butter and the vanilla.
- Mix crumble mixture with a fork until butter is well incorporated. Keep stirring (for about 2 minutes) until small crumbles appear. You don't want a lot of dry crumbs at the bottom of the bowl. Set aside.
- Take frozen raspberries and, with your fingers, crumble them up into small pieces. They should split apart quite easily when frozen. If they are too hard to crumble, wait just a minute or two for them to unthaw a tiny bit, but don't let them really unthaw. (I like to wear clean rubber gloves for this step as the berries are very cold and the gloves also keep my fingers from getting stained.) Place berry crumbles on a small plate and return to freezer while preparing muffin batter. (You don't want them to starting thawing for this recipe, but rather to stay as intact little raspberry crumbles. This will keep your muffins pretty and "polka dotted" rather than a purple-red mess!)
- Preheat oven to 400?F. Either grease 12 muffin pan cups with baking spray or line the cups with paper liners. If you're using the stand alone disposable papers (like I did), place 10 liners on a large sheet pan.
- Beat the butter until fluffy. Add the sugar and continue to beat until light and fluffy. Add the egg and beat at medium speed for another 2 minutes.
- Combine dry ingredients and add alternately with buttermilk, beating just until combined.
- Removed raspberries from freezer and very gently fold in them into the batter. Work quickly at this point, because you don't want the raspberries to start to unthaw or your batter will turn into a purplish-red mess.
- Spoon into prepared muffin cups ⅔ full. Sprinkle with crumble, dividing evenly. Bake for 10 minutes then lower heat to 375?F. Continue to bake for another 8-10 minutes or until pale golden and springy to the touch. Cool completely, then drizzle with Citrus Drizzle.
- Combine all the ingredients and stir vigorously with a fork or small whisk until smooth.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.