Raspberry Crumble Muffins Recipe
Raspberry Crumble Muffins Recipe – These soft and moist muffins are bursting with fresh raspberries and topped with a buttery crumble for the perfect balance of sweetness and crunch. A delicious homemade treat for breakfast, brunch, or a snack. Quick, easy, and bakery-style!
Raspberry Crumble Muffins Recipe, are the perfect combination of soft, moist cake infused with fresh raspberries and a buttery, crunchy crumble topping. With a delicate hint of lemon zest and a rich texture from almond powder, these muffins offer a delightful balance of sweetness and tartness. The crumbly topping adds a bakery-style finish, making them an irresistible treat for breakfast, brunch, or an afternoon snack. Easy to prepare and bursting with flavor, these muffins pair wonderfully with a cup of coffee or tea. Whether you're baking for a special occasion or simply indulging in a homemade treat, this Raspberry Crumble Muffins Recipe will quickly become a favorite in your kitchen!
Ingredients
Nutritional Information
- Calories: 250
- Protein: 4g
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Sugar: 12g
- Fiber: 2g
- Cholesterol: 30mg
- Sodium: 80mg
Directions
1. Step
In a mixing bowl, combine the 150g flour, almond powder (or flour substitute), and eggs. Add sugar, raspberries, liquid cream (or yogurt), vegetable oil, lemon zest, baking powder, and salt. Mix well until smooth.
2. Step
Cut a sheet of baking paper into 6 cm strips and place it inside the cake mold. In a separate bowl, mix 60g flour, 30g sugar, and 30g butter until crumbly. Pour the cake batter into the prepared mold and sprinkle the crumble topping evenly over the surface. Bake in a preheated oven at 180°C (356°F) for 20 minutes. Remove from the oven, let cool slightly, and enjoy!
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