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Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long!
I have a wonderful friend that had a baby around the same time as I had my little guy. We’ve been through it all together, and have come to know each other’s family, other kids and spouses.
One of my friend’s older children, Raya, is a whiz in the kitchen. I remember a conversation with her Mom saying “I asked her to chiffonade the basil, and she DID. She knew what I meant, and did it!” Kids grow so fast, I wonder if I’ll blink and one of mine will be doing something similar. My biggest regret about not having more children is not having a daughter to pass my recipes onto, and to share the joy of cooking with. Having said that, involving my sons in the kitchen is a (albeit very messy) BLAST! Cooking with kids has to be one of the best ways to prepare them for living away from home, and although I’m in NO hurry for my babies to leave home, I hope that they’ll come away with memories of spending time with me in the kitchen.
Shall we talk about these muffins? (yes, let’s!) These were described to me as the best muffins on the planet, and I have to say, they’re pretty darn good. I’d liken them to individual-sized coffee cakes. Raya makes these for her family, whenever she wants to get her bake on, and when she’s feeling like being a rule breaker, she DOUBLES that yummy crumb-y topping. I can see that being a thing. It’s SO good.
Bite into one of these little lovelies, and enjoy a sweet jam center. YES. So much yes. Hint from the pro: Be sure to fill the cups half way to two-thirds full – you want the jam to stay near the top, and not sink to the bottom, then top with the remaining batter and crumbs.
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Raspberry Crumb MuffinsPrint Pin
For the Muffins
- 2 cups flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 1/2 cup butter melted and cooled
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1/3 cup jam I used Boysenberry
For the Topping
- 1 cup flour
- 1/3 cup dark brown sugar
- 1/2 tsp cinnamon
- 6 Tbs butter softened
- Preheat the oven to 375F.
- Line a 12 cup muffin pan with paper liners.
- Combine flour, baking powder and salt in a large mixing bowl.
- In a medium bowl, blend the butter, sugar, eggs, and milk until well combined.
- Add wet to dry, and mix until JUST combined. Don’t over mix!!
- Fill each muffin cup about 2/3 full.
- Drop 1.5 tsp of jam on top of the batter.
- Cover the jam with the remaining batter, ensuring no jam is visible.
- Combine the flour, brown sugar, cinnamon and softened butter in a mixing bowl.
- Using a fork, roughly blend until large lumps are visible
- Spoon the topping over the muffins.
- Bake for 25 mins at 375.
- Remove from oven, and allow to cool in the pan for a few minutes.