Start your mornings off right with these hearty muffins topped with a crumb topping that is to die for!
5 stars (1 rating)
Ingredients
2cupsall-purpose flour
½cupsugar
¼cupbrown sugar, packed
1teaspooncinnamon
1teaspoonginger
¼teaspoonnutmeg
1tablespoonbaking powder
¼teaspoonsalt
¾cupmilk
¼cup1/2 stick unsalted butter, melted
¼cupunsweetened applesauce
2large eggs
¼teaspoonvanilla extract
1cupraspberries
For the crumb topping
⅓cupall-purpose flour
⅓cupbrown sugar, packed
¼teaspooncinnamon
¼teaspoonginger
⅛teaspoonnutmeg
¼cup1/2 stick unsalted butter, cut into bits
Instructions
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.