Friday, 10 July 2015
raspberry crumb muffins
Berries have got to be one of the most overpriced fresh goods supermarkets and fruit shops sell. Here in Australia, you’re looking at about $4/punnet for blueberries and raspberries (and by punnet, I mean no more than 200-225g per pack at best.) I’ve even seen them at $9/punnet in some places. That’s like, 20c per berry.
*pops a few berries in your mouth* Oh, there goes $1.40. Pop a few more in and there goes another $1.20. Um, seriously? Can someone grow me berries please? You give me berries, I give you cake. Sounds fair.
To make up for that, I opt for the frozen berries. They often are reduced to half price and when they are, I like to stock up on frozen raspberries especially. Frozen blueberries don’t taste quite the same as fresh ones do, so I leave those ones sitting in the freezer at the supermarket.
I had a packet of raspberries sitting in my freezer that would look at me with puppy dog eyes, pleading me to use them up every time I peeked into the freezer. Okay, no. They didn’t do that. But they were sitting in the door of the freezer so every time I’d open the door, I’d see them there and think to myself that raspberries taste something wonderful in muffins.
So I hunted around for a recipe, made some changes as per usual, and baked these scrumptious raspberry crumb muffins. They’re a cross between a raspberry muffin and raspberry crumble.
The cakey bit is moist and dense, the raspberry topping is tart, sweet and sticky and the crumble on the top is buttery and crunchy. Doesn’t get much better than that, no?
Raspberry Streusal Muffins
1 cup plain flour
1½ teaspoons baking powder
¼ teaspoon salt
1 large egg
½ cup granulated sugar
½ cup yogurt
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup raspberries, fresh or thawed from frozen
For Streusel topping:
½ cup all-purpose flour
⅓ cup granulated sugar
½ stick butter-melted
Preheat oven to 200C, line standard muffin pan with paper liners and set aside.
To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla. Fold wet ingredients into dry ingredients and mix everything together by hand being careful not to overmix.
Spoon 2 tablespoons of batter into prepared muffin tin. Cover the batter with the raspberries and then cover the raspberries with streusel topping.
Place them in the oven and reduce the heat to 185C. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.