Stonewall Kitchen's Raspberry Muffins with Crumb Topping

I've been baking up a storm. Clearly all this weather-induced angst is getting to me.

I regret nothing. See Exhibit A: a muffin with a delectable, tender crumb dotted with sweet pink of raspberrry goodness.

Actually, I do regret something. See Exhibit B: a result of "Hang it all; I'm filling the muffin cups all the way TO THE TOP!" Behold, my muffins. Or, as I've dubbed them, the über-muffin.

Exquisite, no? We should all be thankful that ignoring directions constitutes the full extent of my rebellious streak.

Back to the muffins. The texture is incredibly soft, the raspberries are just the right amount of tart, and the crumb topping adds a delicately sweet crunch. They're the kind of muffins that are the perfect way to start a Monday. Or Tuesday. Or Wednesday . . .

Helpful Tips:

Do not be like me. Don't overfill your muffin cups.

Lemon zest would be a mind-blowing addition to these. As would white chocolate. Just saying.

Take out the butter and eggs about an hour ahead of time so they are room temperature. This is important as this effects the texture of the muffins.

Frozen berries work just fine.

Raspberry Muffins
Adapted From Stonewall Kitchen Favorites, page 21

Topping

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup unsalted butter, cut into small pieces, at room temperature

Muffins

2 3/4 cups all-purpose flour

3 teaspoons baking powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 1/2 cups sugar

4 large eggs

1/2 teaspoon vanilla extract

1 1/2 cups sour cream

2 1/2 cups raspberries, fresh or frozen

Preheat oven to 375F.

For the topping, whisk the flour and the sugar together. Mix in the butter until the mixture comes together and forms crumbs.

Pam your muffin tin. Whisk together the flour, baking powder, baking soda, and salt.

In a mixer with a paddle attachment on medium speed, beat the butter and sugar until pale and fluffy. On low speed, add the eggs individually, mixing until smooth after each, then stir in vanilla.

Dump about one-third of the flour mixture into the batter, and stir on low speed to combine. Mix in half of the sour cream, and then alternately mix in a third of the flour mixture, then the remaining sour cream, and the last third of the flour mixture. Fold in the raspberries by hand.

Fill tins 3/4 full and pour 1 tablespoon of the topping on top.

Bake 25 to 30 minutes. Place tin on wire rack, let cool for several minutes. Then carefully transfer muffins to rack by running a knife around the edges of each muffin cup and extracting.

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