Recipe - Bakery Style Crumble Muffins 😋
[Recipe] Soft and fluffy Bakery Style Raspberry Crumble Muffins with a golden dome top, buttery crumble, and bursts of tart raspberry 🧁❤️
These are the kind of muffins that feel simple, but look so bakery-style, especially with that beautiful rise 😆 I love how the raspberries cut through the richness of the buttery vanilla muffin base, giving each bite a nice balance of sweet and tangy!
You can enjoy them as they are, dust with a little icing sugar, or drizzle with honey for an extra treat ✨ Perfect for breakfast, tea time, or when you want something cosy and homemade 🏠
Save this for your next bake!
Ingredients
- 115g of Butter, Softened at Room Temp
- 100g of White Sugar
- 50g of Brown Sugar
- 2 Large Eggs, 55g each
- 10ml Vanilla
- 180ml of Milk
- 300g of All-Purpose Flour, Sifted
- 12g Baking Powder, Sifted
Crumble Topping (for 12 Muffins):
- 50g of Butter, Melted
- 50g of Sugar
- 50g of Flour
- (Additional) Approx 80g of Raspberries, both frozen or fresh will work
Instructions
1. Cream butter and sugar, 2 - 3 mins until well-incorporated. Then, whisk in the two eggs.
2. Whisk in the milk and vanilla. You can use a mixer on low speed too!
3. Mix the dry ingredients separately (flour and baking powder) and then fold them into the wet
4. Then prepare your crumble by stirring all the ingredients (except berries) together with a spoon
5. Transfer to your muffin cups until 2/3 full, top with crumble and raspberries as desired and bake at 200C, in a pre-heated oven for 18 – 22 minutes
6. After the muffins have fully cooled, feel free to top off with honey or icing sugar
7. Serve and enjoy, best eaten within the first 2 days while the crumble is crunchy!
#learnonlemon8 #muffins #recipeideas #easyrecipes #easyrecipe
If you're looking to elevate your raspberry crumble muffins experience, here are some tips I've found helpful from my own baking journeys. Using fresh raspberries gives a brighter flavor, but frozen ones work just as well and are convenient year-round. When mixing the crumble topping — combining melted butter, sugar, and flour — I like to add a pinch of cinnamon or nutmeg to add a warm, aromatic twist that complements the tart raspberries beautifully. To achieve that perfect bakery-style dome, make sure your baking powder is fresh and your oven fully preheated to 200°C before baking. I also find filling the muffin cups about two-thirds full allows enough room for the muffins to rise nicely without spilling over. For an extra touch of indulgence, once your muffins are fully cooled, drizzle a little honey or sprinkle icing sugar on top. This simple finish adds both sweetness and visual appeal. These muffins are best enjoyed within two days to keep the crumble topping delightfully crisp. Finally, if you want to experiment, try swapping raspberries for other berries like blueberries or blackberries to create your own signature crumble muffins. No matter how you personalize it, this recipe is a cozy, crowd-pleasing bake that brings the bakery to your kitchen.
