Raspberry Crumb Muffins
Start your mornings off right with these hearty muffins topped with a crumb topping that is to die for!
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup 1/2 stick unsalted butter, melted
- ¼ cup unsweetened applesauce
- 2 large eggs
- ¼ teaspoon vanilla extract
- 1 cup raspberries
For the crumb topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon nutmeg
- ¼ cup 1/2 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.
- Remove from oven and cool on a wire rack.