Recipe - Raspberry Crumble Muffins ❤️

Recipe in Caption - My favourite Bakery Style Raspberry Crumble Muffins 🧁☕️ These come with nice dome tops, are extremely soft and fluffy with a crisp crumble 😋

You can customise them to how you like them, but I feel that raspberries add such a light natural sweetness and some tartness to complement the muffins so nicely 😊

Recipe (cup measurements on blog, more on profile)

Muffins:

- 115g Butter, Softened at Room Temp

- 100g White Sugar

- 50g of Brown Sugar

- 2 Large Eggs, Room Temperature, 55g each

- 10ml Vanilla

- 180ml of Milk

- 300g of All-Purpose Flour, Sifted

- 12g Baking Powder, Sifted

Crumble Topping (for 12 Muffins):

- 50g of Butter, Melted

- 50g of Sugar

- 50g of Flour

- Approx 80g of Raspberries, both frozen or fresh will work

Instructions

1. Cream together the butter and sugar for 2 - 3 minutes until well-incorporated. Then, whisk in the two eggs.

2. Once incorporated, whisk in the milk and vanilla. You can use a mixer on low speed too!

3. Mix the dry ingredients separately (flour and baking powder) and then fold them into the wet.

4. Then prepare your crumble by stirring all the ingredients together with a spoon.

5. Transfer to your muffin cups, top with crumble and raspberries as desired and bake at 200C, in a pre-heated oven for 18 - 22 minutes, changing the position of the tray as needed.

6. After the muffins have fully cooled, mix together the milk and icing sugar together to drizzle.

7. Serve and enjoy, best eaten within the first 2 days while the crumble is crunchy!

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