Wednesday, April 30, 2008

Raspberry Crumble Muffins

Heather's Raspberry Muffin Recipe

Muffin Ingredients:
  • 2 1/2 c. flour
  • 1 c. sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sour cream
  • 1/4 c. milk2 eggs, beaten
  • 1/2 c. butter, melted
  • 1 1/2 c. fresh or frozen raspberries (or any other similar berry)

Crumb Topping Ingredients:

  • 1/3 c. flour
  • 2 Tbsp. sugar
  • 2 Tbsp. butter, softened


Preheat oven to 400 degrees F.

Muffin:Stir together flour, sugar, baking powder and salt in large mixing bowl. Combine sour cream, milk, eggs and butter in separate bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened (don't over mix.) Fold in raspberries.

Topping:In small bowl, combine flour with sugar and cut in butter to form crumbs.Spoon the batter into 2 1/2 in. muffins cups (sprayed with Pam) fill them 3/4 way full. Top with crumb topping.

Bake 20 min . or until golden brown. Cool in muffin pan on a wire rack for 5 min. Remove from pan, serve warm.