Sometimes when things happen, it is just plain old kismet. I had some raspberries in the fridge, and was wondering what to make with them, when lo and behold, I came upon a recipe for Raspberry Orange Crumble muffins. This delicious inspiration came to me from our very own “My Meals Are On Wheels” blogger at https://beatcancer2010.wordpress.com/. Many thanks. Of course I personalized them a bit, and turned them into mini muffins instead, but I followed your recipe for the most part. They were a big hit with everyone.
Raspberry Orange Muffin Tops
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup melted butter
1 cup sugar
1/2 tsp vanilla
1/2 cup either sour cream or yogurt – I used yogurt this time
1/2 cup milk
2 TBSP orange zest
2 cups fresh raspberries – you can also use blueberries or blackberries as well
Preheat the oven to 350* F or 180* C.
Spray your muffin tins with cooking spray and/or line them with paper muffin cups.
Just like with most cake batters, mix the dry ingredients together and set aside. Then combine the melted butter, eggs, sugar and vanilla and beat until creamy. Add the milk and yogurt and mix again. Next comes the flour mixture, half at a time, and mix in between each addition. Mix just until everything is combined. Normally I would fold in the raspberries at this point, but this time, especially since I was making mini muffins, I did it a little differently. This time, I filled the muffin tins to about 2/3 full and added 1 raspberry in the center of the batter. I ran out of raspberries, so some of the muffins had a blueberry instead. No one noticed the difference, or if they did, they didn’t mention it.
Add a little of the streusel topping on top of each muffin and bake for about 20-25 minutes, or until the muffins are golden brown and done in the center.
1/3 cup brown sugar
1/3 cup white sugar
1 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
6 TBSP melted butter
Mix everything together until it resembles course sand and then top the muffins with a little bit of the streusel topping before baking. For mini muffins, it came out to a little less than 1 tsp per muffin.
Allow the muffins to cool slightly before removing them from the pan. All that is left to do at this point is to enjoy them while you can. They won’t last long. 🙂
Stay happy, stay safe and stay well Everyone. ‘Til next time.