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Raspberry Almond Crumb Muffins

Raspberry Almond Crumb Muffins


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Ingredients

Crumb Topping

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/3 cup flour
  • 1/3 cup sliced almonds
  • 1/2 tsp cinnamon
  • pinch of salt
  • 3 Tbsp unsalted butter, melted
  • 1/2 tsp pure almond extract

Muffins

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 1 1/2 cups fresh raspberries

Instructions

  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, sliced almonds, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside one tablespoon mixture to toss with berries, then make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, vanilla, and almond extract in a medium bowl; add to flour mixture and fold in just until almost incorporated. Toss raspberries with reserved flour mixture, and gently fold into the batter.
  3. Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

Keywords: raspberry, almond

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