Fresh berry muffins are such a treat on the weekends or to bring to gatherings during the week. Our close family friends were in town, so I baked a batch of these crumbly topped raspberry muffins to take over for a late breakfast and they were a real hit. My batter is basic, but my trick is a splash of white vinegar to keep the crumb super tender. It’s berry season, so those juicy fresh berries make these muffins super enticing, not to mention the rough buttery streusel that perches on top.
Fresh raspberries are easy to find right now and the trick to keeping them whole in the batter is to fold them super gently, right before scooping. The streusel tops the batter cups before baking and within a few minutes, puff up into a light golden brown right before your eyes. Let them rest at least 15 minutes before removing from the pan — you don’t want to disrupt that gorgeous mound of crumbs.
1/4 cup all-purpose flour
1/4 cup granulated sugar
pinch of salt
3 tablespoons butter, cold dice
1 3/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3 tablespoons melted butter, cooled
1 cup milk
1 teaspoon white vinegar
1 teaspoon vanilla
2 large eggs
1 pint raspberries, washed
(Makes 1 Dozen)
- Preheat oven to 400 degrees. Spray or grease muffin pan, set aside.
- To make streusel – in a small bowl, combine all ingredients and using your fingers, press into rough crumbs.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a measuring cup, add oil, butter, milk, vinegar, vanilla and eggs, whisk.
- Add wet ingredients to dry and stir to combine. Add raspberries and gently fold into batter.
- Scoop into prepared pan using ice cream scoop and top with 1 tablespoon of streusel.
- Bake for 18-20 minutes. Let cool in pan for 15 minutes before removing. Enjoy!