2 cups all-purpose flour
1/2 cup sugar
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup unsweetened applesauce
2 large eggs
1/4 teaspoon vanilla extract
1 cup raspberries
FOR THE CRUMB TOPPING
1/3 cup all-purpose flour
1/3 cup brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/4 cup (1/2 stick) unsalted butter, cut into bits
Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
To make the crumb topping, combine flour, brown sugar, cinnamon, ginger and nutmeg in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
In a large bowl, combine flour, sugars, cinnamon, ginger, nutmeg, baking powder, and salt.
In a large glass measuring cup or another bowl, whisk together milk, butter, applesauce, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add raspberries and gently toss to combine.
Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
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