#MuffinMonday: Raspberry Spiced Muffins with Crumb Topping and a Giveaway! (GIVEAWAY CLOSED)
Boy do I have a fun giveaway for you guys today! But first, let’s talk about food.
Ever since I started food blogging and cooking at home 95% of the time, I actually can’t handle certain restaurant-type foods. I just went to a dim sum lunch yesterday and as good as the food was, I actually began to feel nauseous the minute we left the restaurant. It wasn’t like I-have-food-poisoning-type-nausea but it was more like my body couldn’t handle all the greasiness I just devoured 10 minutes ago. It’s really amazing as to how your body gets used to all the clean eating from home.
That’s why I love baking muffins from home. I love being able to control how much sugar goes into the batter so I can have a nutritious, yet slightly sweet breakfast muffin before I dart out the door to go to work.
So with these muffins here, I threw in some fresh raspberries with a blend of the most aromatic spices and added a crumb topping (you know me and my crumb toppings!). It’s a delightful muffin chockfull of juicy raspberries and just enough sweetness from the oh-so-crumbly topping.
Breakfast on-the-go never tasted so good.
So here’s how you make this:
Let’s first start with the crumb topping by combining some flour, brown sugar, cinnamon, ginger and nutmeg.
Once you whisk all that together, toss in the cold butter and use your fingers to work the butter right into the batter until you get coarse crumbs.
Next we’ll combine the flour, sugars, cinnamon, ginger, nutmeg, baking powder, and salt.
Then of course we have to combine the wet ingredients next - milk, butter, applesauce, eggs and vanilla.
As always, we’ll combine the wet to dry, stirring with a rubber spatula just until it’s combined.
And we can’t forget the gorgeous, fresh raspberries, right?
Go ahead and scoop the batter up into a muffin tray and sprinkle on a generous portion of the crumb topping. Be sure to slightly press the crumbs into the batter.
Pop that into the oven for about 15-18 minutes and breakfast is served!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Now for the giveaway!
Linda from Creme De La Hem is giving this awesome half apron to one lucky Damn Delicious reader!
Linda has the most awesome collection of aprons, and she actually made this apron just last weekend with the cutest retro kitchen themed fabric, covered in sayings like “Kiss the Cook”, “Cupcake”, and “Sugar and Spice”. The half apron is gathered at the waist for fullness and style and complimented with two functional pockets, and the extra wide straps make the most adorable bow in the back, which is sure to cook up compliments!
And in case you don’t get a chance to win, Linda is also offering free shipping to Damn Delicious readers! Plus, with the holidays coming up, these aprons are the perfect gifts so be sure to use the coupon code 4DAMN DELICIOUS on purchases through November 30th.
You can enter the giveaway using the rafflecopter below. Good luck!
Giveaway ends on Sunday, November 11, 2012 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.
Disclosure: This giveaway is sponsored by Creme De La Hem. All opinions expressed are my own.
One year ago: Strawberry Nutella Muffins
Raspberry Spiced Muffins with Crumb Topping
Yields 12 muffins
For the muffins:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1 cup raspberries
For the crumb topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/4 cup (1/2 stick) unsalted butter, cut into bits
Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
To make the crumb topping, combine flour, brown sugar, cinnamon, ginger and nutmeg in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
In a large bowl, combine flour, sugars, cinnamon, ginger, nutmeg, baking powder, and salt.
In a large glass measuring cup or another bowl, whisk together milk, butter, applesauce, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add raspberries and gently toss to combine.
Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
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