Raspberry Muffins
With butter crumb topping
How to make a
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Mix cold butter into cake flour, sugar, and salt until it resembles crumbs.
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Whisk sugar and eggs.
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Whisk in the yogurt, then the melted butter, and vanilla extract.
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Add cake flour, baking powder, baking soda, and salt, and stir just until combined.
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Add the raspberries and,
very gently
, fold them into the batter.
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Distribute the batter amongst paper-lined muffin tins.
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Use your fingers to top the muffin batter with the crumb topping, squeezing it together to create some larger crumbs. Time to bake!
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Let the muffins cool to room temperature before eating.
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Store leftover muffins in the refrigerator or freeze for up to 3 months.
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Find this and more delicious baking recipes @ ofbatteranddough.com
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