Description

These raspberry crumble muffins are topped with a buttery crumble and finished with a refreshing citrus drizzle, making them irresistibly delicious.

Ingredients

Units

1 1/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsalted butter
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh raspberries
1/2 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, melt the butter and let it cool slightly. Add the milk, egg, and vanilla extract, and whisk to combine.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries.
Divide the batter evenly among the muffin cups.
In a small bowl, mix the crumble topping ingredients until crumbly and sprinkle over the muffins.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the muffins are cooling, whisk together the powdered sugar and lemon juice to make the citrus drizzle.
Once the muffins are cool, drizzle the citrus glaze over the top.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days. For a twist, try using blueberries or blackberries instead of raspberries. If you don’t have buttermilk, you can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 18
Sodium: 150
Fat: 10
Carbohydrates: 30
Fiber: 1
Protein: 3
Cholesterol: 45