Raspberry Crumb Muffins

A couple of my friends thought that I was joking when I told them that I try not to bake that much! I am trying not to… 😉

That being said, I was dying to make these as soon as I saw them on Marisa’s Italian Kitchen.  She made them in the most darling muffin pan too. This recipe was adapted from New York City’s Clinton Street Baking Company Cookbook, via Marisa’s Italian Kitchen. I incorporated white whole wheat flour, modified the proportions, and reduced the baking time.

They were a very special breakfast. 🙂

Yield: 10 muffins

For the Crumb Topping:

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon grated lemon zest
• 1/8 tsp cinnamon
• 2 T unsalted butter, cubed

For the Muffin Batter:

• 4 tablespoons unsalted butter, softened
• ½ cup granulated sugar
• ½ tsp vanilla extract
• 1 large egg
• a teaspoon grated lemon zest
• ½ cup all-purpose flour
• ½ cup white whole wheat flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ cup sour cream
• 1 cup fresh or frozen raspberries or blueberries, plus 10 additional raspberries for topping (or 20+ blueberries)
• Crumb Topping (above)

1. In a small bowl, mix together all the Crumb Topping ingredients using a pastry blender, until the mixture resembles coarse crumbs. Refrigerate the crumb mixture until your ready to use it. (This can be prepared in advance.)
2. Preheat the oven to 350 F, preferably on convection.
3. Line a muffin pan with 10 paper muffin cups or coat with cooking oil spray.
4. Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.
5. Add the egg and the lemon zest to the mixture and blend until combined.
6. Whisk the flour, baking powder and baking soda in a separate bowl.
7. Mix in ¼ cup of the sour cream into the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
8. Gently fold in the 1 cup of raspberries with a rubber spatula until evenly distributed.
9. Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
10. Bake for 20 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
11. Allow to cool, then serve.

One Year Ago: Crisp Toffee Bars

Three Years Ago: Tate’s Shortbread and Gooey Cinnamon Squares

Four Years Ago:

• Vanilla Bean Macarons
• Warm Chocolate Puddings

Five Years Ago:

• Banana-Blueberry Buckwheat Pancakes
• Low-Fat Crumb Cake Muffins
• Blueberry Scones

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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