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Raspberry Muffins with Crumb Topping

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  • Author: Mavis Butterfield




1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 pint raspberries
1/4 teaspoon cinnamon

Crumb Topping

1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon


Preheat oven to 400 degrees

Line muffin tins with baking cups or grease tins with cooking spray.
In a large bowl mix together 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add oil, egg, milk and stir until there are no lumps. Fold in raspberries.  Set aside.

In a separate bowl mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice a crumbly.  Is crumbly even a word? Hmm.

If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture.

Bake the raspberry muffins for 20 minutes until they are lightly browned.

Cool and serve with a little dab of butter.

These recipe makes approx. 12 muffins.