I enjoy muffins as much as the next person, but sometimes I feel like they are too sweet. Whether you get them at a grocery store or a bakery, they are more reminiscent of cake than breakfast. Not that I’m against dessert for breakfast per se, but when you want to feel like you’re providing your family with a wholesome breakfast, cake is not necessarily the route to take. These raspberry crumb muffins are still sweet (especially the streusel topping) but the muffin part is just sweet enough. Plus they’re made with nonfat Greek yogurt and fruit so it’s definitely a healthier muffin.
I used frozen raspberries but can imagine that making these with just picked raspberries would make them even more divine. Feel free to make these muffins using different fruits, too – blueberries, blackberries, and strawberries would all be fantastic! I really enjoyed the play on flavors from the raspberries to the lemon streusel crumb topping, but I know that it will be just as delish with those other fruits. Enjoy!
Raspberry Crumb Muffins
Adapted from Crème de la Crumb
- 1¾ cup flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 eggs
- 1 cup plain Greek yogurt (or sour cream)
- 1¼ teaspoons vanilla bean paste
- 2 cups frozen raspberries (can also use fresh)
- 1 cup flour
- ⅔ cup brown sugar, packed
- Zest of 1 lemon
- Pinch of salt
- ½ teaspoon cinnamon
- 1 stick unsalted butter, melted
- Preheat the oven to 350° Fahrenheit. Line muffin tins with liners (the original recipe said you’d get 24, but I only ended up with 19).
- In a medium bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon and salt.
- In a larger mixing bowl, stir the eggs, yogurt, and vanilla bean paste. Add the dry ingredients into the wet ones and stir together until incorporated, but don’t overmix.
- Make the topping: in the medium bowl that used to have the dry ingredients, stir together the flour, brown sugar, lemon zest, salt and cinnamon. Add the melted butter and stir until the mixture comes together and you can crumble it on top of the muffins.
- Fill each of the muffin liners ¾ of the way full with the batter. Top with about 4-5 raspberries and then sprinkle on the topping.
- Bake for 20 minutes, or until a tester inserted in the center comes out clean. Cool in the muffin tins for 5-10 minutes then transfer to a wire rack to cool completely. Serve warm, at room temp, or you can store them in an airtight container. You can even freeze them – just unwrap the muffin and heat in the microwave for about 45 seconds before enjoying.