Raspberry Crumble Muffins

Who doesn’t love a raspberry muffin?  I for one am a big fan of the raspberry, in any form except imitation raspberry flavoring.  These muffins just make me smile.


Raspberry Crumble Muffins


  • ¼ cup butter softened
  • 2/3 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup heavy cream
  • ½ cup fresh raspberries

Topping – cut through with pastry cutter to combine:

  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons flour



  1. Preheat oven to 350F.  Line muffin pan with paper liners and set aside.
  2. Sift together flour, baking powder and salt and set aside.
  3. Beat butter and sugar together till fully incorporated.
  4. Add beaten eggs and extract until well blended.
  5. Gradually add sifted flour mixture into butter mixture till just blended.
  6. Stir in light cream until mixture is smooth.
  7. Gently fold in berries being careful to not break the berries too much.
  8. Spoon into paper lined muffin cups, filling almost full.
  9. Top with crumb mixture.
    1. To make crumble mixture, combine butter, sugar and flour with a fork or pastry blender till about the size of small peas.
  10.  Bake at 350F for 20 minutes or till tester tests clean
  11. Enjoy!14492

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