Best 7 Tips: How to Make Scrumptious Raspberry Muffins Every Time
These raspberry muffins are bursting with fresh raspberries and topped with a sweet crumb topping. Perfect for breakfast or a snack!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 3.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.33 cup Vegetable oil
- 1 large Egg
- 1 cup Milk
- 1.5 cups Fresh raspberries Gently folded in
Crumb Topping
- 0.5 cup All-purpose flour
- 0.33 cup Granulated sugar
- 0.25 cup Cold butter Cut into small pieces
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together oil, egg, and milk. Add to dry ingredients and stir until just combined. Do not overmix.
- Gently fold in raspberries.
- In a small bowl, combine flour and sugar for the crumb topping. Cut in cold butter until mixture resembles coarse crumbs.
- Spoon batter into muffin liners, filling each about 2/3 full. Sprinkle crumb topping over each muffin.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Enjoy these muffins fresh or store them in an airtight container for up to 3 days.