raspberry crumble muffins

Name: raspberry crumble muffins
Yield: 0
Ingredients: 1 1/2 cups flour; 2 teaspoons baking powder; 1/2 cup granulated sugar; one large egg; 1/2 cup milk; 6 tablespoons butter, melted and divided; 1 cup frozen raspberries; 1 tablespoon flour; 1/4 cup sliced almonds, chopped; 1/4 cup firmly packed light brown sugar

By Lynnda Cloutier
@eatygourmet

Perfect for raspberry season.unknown source

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Ingredients

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1 1/2 cups flour
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2 teaspoons baking powder
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1/2 cup granulated sugar
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one large egg
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1/2 cup milk
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6 tablespoons butter, melted and divided
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1 cup frozen raspberries
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1 tablespoon flour
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1/4 cup sliced almonds, chopped
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1/4 cup firmly packed light brown sugar
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How to Make raspberry crumble muffins

Step-by-Step

preheat oven to 350°. Mix the first three ingredients in a large bowl.
Whisk together egg, milk, and 5 tablespoons butter. Add to dry ingredients, stirring just until moistened. Gently stir in raspberries.
Spoon batter evenly into a lightly greased muffin pan, filling two thirds full.
Stir together remaining 1 tablespoon melted butter, 1 tablespoon flour, almonds, and Brown sugar; sprinkle evenly over batter in muffin pan.
Bake at 350° for 25 to 28 minutes or until golden. Makes one dozen.

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About raspberry crumble muffins

Course/Dish: Muffins

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