The Best Raspberry Crumble Muffins
These raspberry crumble muffins have a delicious cinnamon-spiced crumble topping, adding a delicious contrast to their soft and fluffy centres.
In our family, we enjoy almost every kind of muffin. My husband loves his banana cake muffins (growing up in the tropics, it’s the one fruit we never run out of!). And for a long time, I thought no other muffin could come close to my best blueberry muffins.
Not until I finally got around to these raspberry muffins. And anyone who knows me knows I pretty much love to throw a crumble topping over my sweet bakes!
Let me introduce you to the best raspberry crumble muffins ever.
They’re delicious all the way through, from their crunchy streusel tops and crusty edges to their soft and fluffy raspberry-filled centres.
If you’re looking for a sweet and delicious breakfast snack that’ll start your morning right, look no further! These raspberry crumble muffins are it.
Why this is my best raspberry muffin recipe
This is a simple muffin recipe that works. It’s adapted from my tried and tested blueberry muffin recipe that’ll always bake up perfect muffins.
Once you’ve tasted these homemade raspberry muffins, you’ll never look back. I guarantee you’ll want to make these many times over!
What hits you instantly at first bite is the crunch of the sugary cinnamon crumble topping.
As the crumble melts away, you’ll taste delicious notes of vanilla, hints of warm spices, and tangy, juicy raspberries in a tender, fluffy cakey crumb. In a word, heavenly!
10 top tips on how to make the perfect muffin
Muffins are super easy to make from scratch, but to make sure you get perfect muffins every time out of your muffin recipes, I’ve got 10 top tips for you.
- Start with room temperature ingredients. Bring cold ingredients (yogurt, milk, eggs, etc.) to room temperature unless the recipe states otherwise. For example, this recipe uses melted butter in the batter which needs to cool slightly to room temperature. On the other hand, cold butter is needed to make the crumble topping.
- Weigh the ingredients. I always recommend weighing ingredients with a kitchen scale, preferably digital, for accurate and consistent baking results every time.
- Mix by hand. To combine a muffin batter, fold gently by hand with a wooden spoon or spatula. You really don’t need to use a mixer unless a recipe calls for creaming butter and sugar to get it light and fluffy. Trust me, your muffins will thank you for it!
- Don’t over-mix. An over-mixed batter is a sure way to get tough and chewy muffins. Muffins can end up with peaked tops and long tunnel-shaped air pockets in the muffin crumb. The key is to combine until barely any specks of the dry mixture remain. The muffin batter should be thick and gloppy.
- Fold, don’t stir. Folding – not aggressive stirring – is a much gentler method of combining. It’s a way of scraping the bottom of the bowl to combine the two mixtures. It also allows some air to get into the batter, allowing your muffins to have a good rise.
- Fold the add-ins before the batter is completely mixed. Whether it’s fresh fruit, nuts, lemon zest, chocolate chips, etc., fold your add-ins before the dry and wet mixtures are completely mixed. That way, you can easily avoid over-mixing the batter.
- Fill muffin cups to the top. To get the best-looking, bakery-style dome-shaped muffin tops, fill the muffin cups to the top with muffin batter. I like to end up just shy of the rim of the muffin liners.
- Bake at two temperatures. Starting at an extra-hot temperature helps the muffins puff up, rise tall and dome like bakery-style muffins. Then finishing off the baking at a lower, moderately hot temperature allows the muffin centres to bake through without over-cooking the outside.
- Don’t over-bake. Over-baking can result in dry muffins – not pleasant. Baking times may vary because ovens have hot spots. To avoid baking too long, keep an eye on the muffins’ appearance especially towards the last 1 to 2 minutes of baking time.
- Cool the muffins on their sides. Even when muffins bake up to nice rounded tops, they can sink and flatten a bit as they cool. To minimise sinking, rest muffins on their sides on a clean tea cloth or wire rack.
Ingredients to make raspberry muffins
- plain or all-purpose flour. I use plain flour as it gives these muffins a firm crumb without being overly crumbly. You can substitute with the same amount of self-raising flour but omit the baking powder. I do not recommend cake flour unless you’re after fine-crumbed, cake-like muffins.
- baking powder. Leavens the batter so these muffins get a good rise in a hot oven.
- baking soda. As an alkaline leavening agent, baking soda reacts with yogurt (an acidic ingredient) to give these muffins added lift and a tender, cakey crumb.
- sugar. Use regular granulated sugar.
- salt. Balances the sweetness of the sugars and improves the overall flavour. Omit if you use salted butter.
- ground spices. I love the combination of cinnamon, cloves and ginger – all of which pair deliciously well with raspberries. You can stick to just one spice (I highly recommend cinnamon) or switch out cloves and ginger for cardamom and black pepper. Ground cinnamon is also used in the crumble topping.
- eggs. I use large eggs, each weighing 60 – 63 grams (2 – 2.25 ounces) in its shell.
- unsalted butter. Adds a buttery flavour to your basic muffin batter. You’ll need melted butter for the batter and cold butter for the crumble topping. If you use salted butter, simply omit the salt called for in the recipe.
- vegetable oil. Butter adds flavour, oil adds extra moisture! Unlike butter which has higher water to fat content, oil is 100% fat which helps baked goods stay moist for days. Use neutral-flavoured ones like sunflower, safflower, corn, or canola oil. Flavoured oils like extra virgin coconut oil work nicely too.
- plain Greek yogurt. As an acidic ingredient, yogurt reacts with baking soda, producing carbon dioxide which helps the batter expand and rise. It also adds a tangy flavour to your muffins. A suitable substitute would be buttermilk.
- milk. I use milk to help thin the muffin batter to the right consistency.
- vanilla extract. Use pure vanilla extract for a rich and deep flavour. Vanilla essence is an artificial flavouring and isn’t as strong as the natural extract, so use twice the amount.
- raspberries. Use fresh raspberries whenever you can, because frozen ones will have a slightly different texture. If unavailable, frozen raspberries are your best option. Add them directly into the batter without thawing.
To make these raspberry crumble muffins, you’ll need:
- 12-cup muffin tin or cupcake pan (recipe batter makes 15 regular size muffins) or a 6-cup large muffin pan (makes 7 – 8 large muffins)
- paper liners or cupcake liners
- rubber or silicone spatula
- whisk or wooden spoon
- large bowl
- medium bowl
How to make raspberry crumble muffins
One thing I love about muffin batter is that it comes together super quick.
This muffin recipe uses the muffin method, which incidentally, isn’t just used for making muffins but also for pancakes, waffles and quick breads.
Basically, it involves mixing the dry ingredients and wet ingredients separately and then combining them to get a homogenous batter.
There are literally only 3 steps to it.
All that’s left to do is to fill the muffin pan, bake, and you’re done!
In a nutshell (be sure to read the recipe card at the end of the post for detailed instructions):
- Make the crumble topping
- Make the raspberry muffin batter
- Fill the muffin cups
- Bake and cool
Step 1. Make the crumble topping
In a small bowl, stir together the plain flour, sugar and ground cinnamon until well mixed. Rub in the cold butter cubes with your fingers until the mixture resembles coarse breadcrumbs. Chill in the refrigerator until needed.
Step 2. Make the raspberry muffin batter
Mix the dry ingredients. In a large mixing bowl, combine the plain flour, baking powder, baking soda, ground spices, salt, and sugar. Stir thoroughly with a whisk or a fork to break down any lumps.
Mix the wet ingredients. In a medium bowl, add the eggs, melted butter (slightly cooled), oil, yogurt, milk, and vanilla extract. Whisk until the mixture is smooth and at the same consistency throughout.
Combine. Make a well in the centre of the dry mixture. Pour in the wet mixture. Start folding the two mixtures together with a wooden spoon or spatula, but before they’re completely mixed, add the raspberries.
Don’t worry if the raspberries break up a bit. Stop mixing once all the loose flour mixture is picked up. Do not over-mix. The muffin batter should feel thick and gloppy – gloppy is good!
Step 3. Fill the muffin cups
Fill the muffin cups or muffin liners just past 3/4 full. Top with 1 – 2 extra raspberries. Pull the chilled crumble topping from the chiller. Sprinkle the crumble topping on the top of each muffin, pressing lightly into the batter if you need to.
Step 4. Bake and cool
Place the muffin tin on the middle rack in the oven at 215°C/419°F for 5 – 6 minutes until the muffins start to puff up, rise and dome.
Then, with the muffins still in the oven, lower the temperature to 180°C/356°F and bake for another 12 – 14 minutes until they turn golden brown all over.
Insert a metal skewer into the centre and if it comes out clean, the muffins are done. Note: Remember to bring the temperature back up to 215°C/419°F before putting in the next batch.
Let the muffins sit in the pan for 2 minutes. Pry them loose and set them on a wire rack or tea cloth on their sides – this will prevent the tops of the muffins from sinking too much.
Frequently Asked Questions
Why are my muffins tough and dense?
You may have over-mixed the muffin batter. Avoid using a mixer or handheld beaters, and do it by hand instead.
Fold – don’t stir – the wet mixture into the dry one gently with a rubber or silicone spatula until just combined.
How do I avoid muffins turning out dry?
Watch the baking time and observe the muffins’ appearance closer to the end of baking time. You’ll want to see that muffins have risen and turned golden brown all around (not just at the edges).
Insert a toothpick into the centre of the middle muffin of the pack, because those at the edges usually bake through quicker.
If the toothpick comes out clean or with just a sticky crumb or two, they’re done. If you see wet, sticky batter, give the lot a few more minutes and check back.
Why are my muffins crumbly?
A well-mixed muffin batter will produce muffins with rounded tops, a golden-brown crust, and a light and airy crumb.
On the contrary, what can happen when you’re overly conscious about over-mixing the batter that you might end up under-mixing it altogether.
Under-mixed muffins bake up with poor volume, flat tops and a crumbly texture.
Why did my muffins have flat or uneven tops?
The oven temperature may not be hot enough. All ovens have hot spots or may lose temperature calibration over time.
Use an oven thermometer to check that the internal oven temperature is at the stated baking temperature.
Make sure you combine the flour with the leavening agents thoroughly. I like to sift the mixture together to evenly distribute the baking powder and baking soda, but stirring a good many rounds with a whisk works just as well.
Also, avoid under-mixing the muffin batter. This can result in muffins that have poor volume or don’t rise well because any baking powder that was not completely moistened remained inactive.
Finally, remember to fill the muffin cups to the top with muffin batter.
Why did my muffins crack on top?
The oven temperature is too hot or the muffin pan may have been placed too close to the top heating element.
For best results, place the muffin pan on the middle rack in the oven.
Why did the muffins not rise in the oven?
The leavening agents may no longer be active. If you’ve not used your leavening agents for a while or had them unsealed for more than 6 months, it’s a good idea to test the efficacy of both your baking powder and baking soda.
Can I make muffin batter in advance?
I do not recommend making muffin batter in advance. Muffins are best baked immediately when the batter comes together.
This is because the leavening agents in the batter start working almost immediately.
Baking soda starts producing gas once moistened.
Double-acting baking powder (which most off-the-shelf baking powders are these days) releases an initial set of gases when moistened, and the second set when activated by heat in a hot oven.
This means that the longer a muffin batter sits out on the counter or in a chiller/freezer, it loses some of its leavening power.
Unless you know how to tinker with the amounts of leavening agents to sustain these chemical reactions, muffins that could have baked up to a good height and volume had they gone straight into the oven, might end up dense and flat.
How to store or freeze baked raspberry crumble muffins
Once completely cooled, wrap muffins individually with plastic wrap and put them in an airtight container. They’ll keep well on the counter for up to 2 days, after which they’re best stored in the chiller for another 5 days.
To freeze, place the wrapped muffins into a freezer bag. Store in the freezer for up to 3 months. When you’re ready to have them, pull what you need from the freezer bag.
Unwrap them, and let them thaw at room temperature. To serve warm, you can reheat the unwrapped muffins in the microwave for 30 to 40 seconds on a high power setting. The muffins will be warmed through but the crumble topping will be soft.
Alternatively, to get the crumble topping a bit crisp, place the thawed muffins (with cling wrap removed) on a baking sheet. Cover the tops with a sheet of aluminium foil and warm for 10 to 15 minutes in a hot oven preheated to 180°C/350°F.
Raspberry crumble muffins make a delicious start to any day
So, the next time you’ve got hand-picked raspberries or fresh berries sitting in the chiller, I hope you’ll give these raspberry crumble muffins a go.
They make a quick breakfast or afternoon snack and a perfect grab with a cup of coffee or milk. You couldn’t have a more delicious start to your day!
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Did you make this recipe?
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Recipes to inspire your next bake:
- Moist & Buttery Lemon Raspberry Cake
- Almond Cherry Muffins with Toasted Almond Flakes
- Double Chocolate Banana Muffins
- Coconut, Almond and Blueberry Cake
- 240 g plain or all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 200 g sugar
- 2 large eggs (each weighing 60 – 63 g / 2 – 2.25 oz still in its shell)
- 60 g unsalted butter melted and cooled
- 60 g oil
- 125 g plain Greek yoghurt
- 2 tbsp milk
- 1½ tsp vanilla extract (or twice the amount of vanilla essence)
- 125 g raspberries fresh or frozen (no need to thaw)
For the crumble topping
- 90 g plain or all-purpose flour
- 65 g sugar
- ¾ tsp ground cinnamon
- 68 g cold unsalted butter cut into 1-cm/0.5" cubes
- Preheat the oven to 215°C/419°F with top and bottom heating. Grease a 12-cup muffin pan with cooking spray or softened butter or fill with muffin paper liners.
Make the cinnamon crumble topping
- In a small bowl, stir together the plain flour, sugar and ground cinnamon until well mixed. Rub in the cold butter cubes with your fingers until the mixture resembles coarse breadcrumbs. Chill in the refrigerator until needed.
Make the muffin batter
- Mix the dry ingredients: In a large mixing bowl, combine the plain flour, baking powder, baking soda, cinnamon, cloves, ginger, salt, and sugar. Stir thoroughly with a whisk or a fork to break down any lumps.
- Mix the wet ingredients: In a small mixing bowl, add the eggs, cooled melted butter, oil, yoghurt, milk, and vanilla extract. Whisk until the mixture is smooth and at the same consistency throughout.
- Combine: Make a well in the centre of the dry mixture. Pour in the wet mixture. Start folding the two mixtures together with a wooden spoon or spatula, but before they're completely mixed, fold in the raspberries. Don't worry if the raspberries break up a bit. Stop once all the loose flour is picked up. Do not over-mix.
Fill the muffin cups
- Fill the muffin cups to the top with muffin batter. Top with 1 – 2 extra raspberries. Sprinkle the crumble topping all over, pressing lightly into the batter if you need to.
Bake and cool
- Bake on the middle rack in the oven at 215°C/419°F for 5 – 6 minutes until the muffins start to puff up, rise and dome. Then, with the muffins still in the oven, lower the temperature to 180°C/356°F and bake for another 12 – 14 minutes, or until the crumble topping and muffins turn golden brown all over. Insert a metal skewer into the centre and if it comes out clean, the muffins are done. Note: Remember to bring the temperature back up to 215°C/419°F before putting in the next batch.
- Remove the muffin pan from the oven. Let the muffins sit in the pan for 2 minutes. Pry them loose and set them on a wire rack or tea cloth on their sides – this will prevent the muffin tops from sinking too much.
- Once completely cooled, store muffins in an air-tight container. Keep at room temperature for up to 2 days, then move to the chiller to keep well for up to 5 days.