Baking | Breakfast | Brunch | Snack

Raspberry Crumb Muffins

April 21, 2017

Finals week started last week, and I had a crazy week ahead of me. I had a French final on Tuesday, Psychology final on Wednesday and an 8 page paper due on the Thursday. I was feeling burnt out, like a zombie that was always crazy tea and chocolate instead of brains, even though I could use the extra brain power. My friend Sophia came over for a French study session and I decided to make muffins to serve, and to have as snacks for the rest of the week. I found this recipe here. Now that I finally have a bit of time to breathe I wanted to share this recipe.

These muffins were super easy to whip up, and they were delicious! I love the raspberries and the delicious crumb topping. If you wanted to give these muffins a twist you could add some lemon flare. I don’t particularly care for lemon. You could also customize this recipe with many different berries and fruits. I think these muffins are great paired with a cup of tea, and would be a great addition to your brunch table! Next time I am going to fold in some raspberries to the batter to pack the muffins with more raspberry goodness.



Raspberry Crumb Muffins
Prep Time
10 mins
Total Time
35 mins

A delicious and easy muffin! That is customizable and has a delicious crumb topping!

Course: baking, Breakfast, brunch
  • cup flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • teaspoons vanilla extract
  • 1/2 - 1 tsp nutmeg
  • 2 cups raspberries fresh/frozen
Crumb Topping:
  • 1/4 cup brown sugar
  • 3 tbsp flour
  • 2 tbsp butter (I used salted)
  1. Preheat oven to 350 and either grease a muffin tin or line with muffin liners.
  2. In a medium bowl whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.
  3. In a large bowl whish together eggs, vanilla and sour cream. Add the dry ingredients to the wet ingredients and mix until just combined.
  4. To make the crumb topping whisk together brown sugar and flour in a small bowl and then cut in butter.
  5. Fill the muffin tins 3/4 full, top with raspberries and then top the raspberries with the crumb topping.
  6. Bake for 20-25 minutes until a toothpick inserted into the centre comes out clean.
  7. Allow to cool for 10 minutes in the muffin tins and then transfer to a rack to cool.
  8. ENJOY!
Please follow and share:

Leave a Reply