Raspberry Crumb Muffins are delicate, vanilla muffins, with a buttery crumb topping, and a sweet surprise inside! These won't last long before they're gobbled up by your family and friends. Or you.
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.
Topping
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.
Devour.
Notes
Don’t over mix the batter. When adding dry ingredients to wet ingredients, just fold vs mix vigorously. Overmixing batter makes tough muffins.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.You can push a fresh raspberry into the muffin batter instead of doing the jam in the center. They can be fresh or frozen, but frozen berries do tend to “bleed” into the batter.How to store muffinsStore in a covered container for up to 5 days.Substitutions/AdditionsThese muffins can of course be made with any flavor jam you like. Try my small batch strawberry jam recipe, or this blueberry chia jam in the middle of these muffins for a yummy change!Adding 1 tsp lemon zest to the batter will add another dimension of flavor. Orange zest is a great addition too.