Crumble Raspberry Muffin

40 min

12 muffins

I think muffins are always a great treat, in all forms and fillings. These muffins are wonderfully soft and filled with raspberries these provide a nice fresh taste to the muffin. On the other hand you have the crunchy crumble topping who gives this muffin is nice and sweet touch.

What do you need?

170 gr (6 oz) sour cream
2 eggs
180 ml (6,3 oz) of oil
100 gr (3,5 oz) sugar
260 gr (9,17 oz) flour
2 teaspoons of baking powder
½ teaspoon of baking soda
200 gr (7 oz) raspberries from the freezer
For the Crumble:
70 gr (2,46 oz) sugar
35 gr (1,2 oz) flour
30 g (1 oz) butter, cold

How to make it?

Preheat the oven to 200 °C or 390 °F (180 °C or 360 °F hot air). Prepare a muffin tin, put paper baking cups in the muffin tin.

Spray the paper baking cups with baking spray. This way your muffins will come out the paper cups more easier.

In a large bowl you add the sour cream, together with the oil and eggs, mix it well together so it forms a nice whole.

In a small bowl you put the dry ingredients, sugar, flour, baking powder and baking soda. First Stir this together, then add to the sour cream mixture.

Spoon the flour mixture into the sour cream mixture. Finally add the frozen raspberries and spoon them under the batter.

Fill the muffin cups with batter. I use an ice cream scoop to do this and I put 1 scoop in each cup.

Make the crumble, add all ingredients in a bowl and knead together with your hands until the dough crumbles. Divide the crumble over the muffins.

Put the muffin tray in the oven and bake for 20-30 minutes, until they are nicely browned.

Remove from the oven and let them cool for 10 minutes in the muffin tray, before you can transfer them to a cooling rack.

Bon Appetit!