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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!