Raspberry Crumb Muffins by Aimee Capak - Musely
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Raspberry Crumb Muffins

posted in Food & Drink > Recipes
06/01/2014
  • Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Yield: 12 muffins
  • INGREDIENTS

    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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