Raspberry Crumble Muffins Recipe
I absolutely love this recipe because it’s a delightful blend of sweet and tangy flavors, with luscious raspberries that make each bite a burst of joy. Plus, the crumbly oat topping adds the perfect crunch that instantly makes my mornings feel cozy and indulgent.
I adore the harmonious medley of flavors in my Raspberry Crumble Muffins. They are composed of 1 and 3/4 cups of all-purpose flour, a whisper of cinnamon, and a generous amount of fresh raspberries.
Each muffin has a light and tender crumb, as well as a juicy, molten center that oozes raspberry goodness. Topped with the most delectable crumble made with melt-in-your-mouth butter and oats, these muffins are pure heaven.
Ingredients
General-purpose flour: Yields structure and starch.
It is soft enough not to make muffins taste like bread.
Sugar in Granulated Form: Adds the sweet flavor of sugar to the batter to make it taste delightfully sugary.
Light brown sugar adds moisture and a slightly pronounced molasses flavor.
Raspberries: Full of fibers and vitamins, bestowing a fresh, sweet-and-sour flavor.
Oil from vegetables: Maintains the moisture and tenderness of muffins; acts as a conduit for healthier fats.
Oats: Supply fiber and texture that amplify the crunchiness of the crumble.
Cinnamon: Imparts warmth and spice, raising the flavor profile of the crumble.
Ingredient Quantities
- 1 and 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour (for crumble)
- 1/2 cup brown sugar (for crumble)
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted (for crumble)
Instructions
1. Set your oven to 375°F (190°C) to warm up while you ready the muffin tin. The tin can either be lined with paper liners or be lightly greased and readied for the batter.
2. In a sizable mixing bowl, combine the following ingredients and whisk them together:
— flour
— granulated sugar
— light brown sugar
— salt
— baking powder.
3. In another mixing bowl, combine the vegetable oil, egg, milk, and vanilla extract. Whisk them together until they are well mixed.
4. Combine the wet and dry ingredients, but do not overmix. Stir gently until just combined. The batter may seem lumpy, but that’s okay.
5. Carefully incorporate the raspberries, taking care not to mash them.
6. Evenly distribute the batter among the muffin cups that have been prepared.
7. For the crumble topping, in a small bowl, mix together the all-purpose flour, brown sugar, rolled oats, and ground cinnamon.
8. Blend in the melted butter until the mixture has a crumbly texture.
9. Evenly distribute the crumble topping over the muffins.
10. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Equipment Needed
1. Oven
2. Muffin tin
3. Paper liners or cooking spray (for greasing)
4. Sizable mixing bowl
5. Whisk
6. Another mixing bowl
7. Small bowl
8. Spoon or spatula (for stirring)
9. Measuring cups
10. Measuring spoons
11. Wire rack
12. Toothpick
FAQ
- Can I use frozen raspberries instead of fresh?You can indeed use frozen raspberries. There is no need to thaw them; just fold them gently into the batter so that they do not bleed too much color.
- What can I substitute for vegetable oil?An equal amount of melted coconut oil or melted butter can be substituted for the vegetable oil.
- Can I make these muffins gluten-free?Yes, replace the all-purpose flour with a gluten-free 1-to-1 baking flour. Ensure that the other ingredients, like oats, are certified gluten-free.
- How should I store these muffins?Keep them in a container that does not allow air to enter for up to three days at room temperature, then move them to a container that does allow air to enter for up to a week in the refrigerator. Or, if you want to keep them for way longer than that, just breathe into a Ziploc bag and stick it in the freezer for up to three months.
- Can I add nuts to the recipe?Indeed, the crumble topping can be made with not just the basic components but also with the addition of chopped nuts such as walnuts and almonds for not only added flavor but also texture.
Substitutions and Variations
Substitute all-purpose flour with whole wheat flour for a nutty flavor; use a gluten-free flour blend for a gluten-free option.
Coconut sugar or an equal amount of honey can be used as a substitute for granulated sugar in the sweet recipes that follow. Both these sweeteners are natural; hence, you don’t need to worry about any artificial sweeteners labeling when using these substitutes.
Cooking oil: Substitute with molten coconut oil or apple sauce for a healthified version.
Substitute milk with almond milk or any other non-dairy milk for a dairy-free option.
Raspberries: Use blueberries or diced strawberries instead for a different berry taste.
Pro Tips
1. Prevent Berry Sinking: To prevent the raspberries from sinking to the bottom of the muffins while baking, lightly coat them with a tablespoon of flour before folding them into the batter.
2. Room Temperature Ingredients: Ensure that your egg and milk are at room temperature before mixing. This will help create a smoother batter that rises more evenly in the oven.
3. Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough muffins instead of light and fluffy ones.
4. Raspberry Tip: If using frozen raspberries, do not thaw them before adding to the batter. This helps prevent them from breaking apart and bleeding too much color into the muffins.
5. Crumble Topping Texture: For a more textured crumble topping, use cold butter instead of melted butter. Cut the cold butter into the dry ingredients with a pastry cutter or your fingers until pea-sized clumps form. This will create a crispier topping.
Raspberry Crumble Muffins Recipe
My favorite Raspberry Crumble Muffins Recipe
Equipment Needed:
1. Oven
2. Muffin tin
3. Paper liners or cooking spray (for greasing)
4. Sizable mixing bowl
5. Whisk
6. Another mixing bowl
7. Small bowl
8. Spoon or spatula (for stirring)
9. Measuring cups
10. Measuring spoons
11. Wire rack
12. Toothpick
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour (for crumble)
- 1/2 cup brown sugar (for crumble)
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted (for crumble)
Instructions:
1. Set your oven to 375°F (190°C) to warm up while you ready the muffin tin. The tin can either be lined with paper liners or be lightly greased and readied for the batter.
2. In a sizable mixing bowl, combine the following ingredients and whisk them together:
— flour
— granulated sugar
— light brown sugar
— salt
— baking powder.
3. In another mixing bowl, combine the vegetable oil, egg, milk, and vanilla extract. Whisk them together until they are well mixed.
4. Combine the wet and dry ingredients, but do not overmix. Stir gently until just combined. The batter may seem lumpy, but that’s okay.
5. Carefully incorporate the raspberries, taking care not to mash them.
6. Evenly distribute the batter among the muffin cups that have been prepared.
7. For the crumble topping, in a small bowl, mix together the all-purpose flour, brown sugar, rolled oats, and ground cinnamon.
8. Blend in the melted butter until the mixture has a crumbly texture.
9. Evenly distribute the crumble topping over the muffins.
10. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!