I have an unrentless obsession with bakery style muffins so here comes my next creation – Bakery Style Raspberry Crumble Muffins. My obsession first started through my Cinnamon Crumble Muffins, and then to my Double Chocolate Chip Muffins. Thereafter and with the warm reception, I thought to complete a third recipe and one that is fruity!

Of course and before diving into my craze for these Bakery Style Raspberry Crumble Muffins, let me explain what Bakery Style even means. In my definition, a Bakery Style Muffin should fulfill the following:

  • Dome-shaped / mushroom-shaped top (as much as possible)
  • Fluffy and soft, with a decent portion
  • Goes well with coffee and tea

As such, and before you even make any of my Bakery Style Muffins, you can be sure that they meet the above criteria!

Now onto the exact breakdown of these beautiful and fluffy creations. These Bakery Style Raspberry Crumble Muffins come with a generous fluffy layer, followed by a topping of raspberries and crumble. When enjoyed fresh out of the oven, the crumble will be nicely crisp, similar to a cookie!

The best part? These are pretty easy to make because all you have to do is whisk! However, a word of caution is to ensure that you do not over mix once all the flour has been fully integrated or else the muffins will be too tough.

If you’ve any doubts you can refer to the video and feel free to reach out to me! Without further ado, the recipe.

Bakery Style Raspberry Crumble Muffins
by Javier Tan July-13-2024

These Bakery Style Raspberry Crumble Muffins come with a nice dome and crunchy top, are soft and fluffy with full of tangy berry goodness!

Ingredients

Muffins:

  • 1/2 Cup or 115g of Butter, Softened at Room Temp
  • 1/2 Cup or 100g of White Sugar
  • 1/4 Cup or 50g of Brown Sugar
  • 2 Large Eggs, Room Temperature, 55g each
  • 2 Tsps or 10ml Vanilla
  • 2/3 Cup or 180ml of Milk
  • 2 and 1/2 Cups or 300g of All-Purpose Flour, Sifted
  • 3 Tspns or 12g Baking Powder, Sifted

Crumble Topping (for 12 Muffins):

  • 3 Tbspns or 50g of Butter, Melted
  • 1/4 Cup or 50g of Sugar
  • 1/3 Cup + 2 Tbspns or 50g of Flour
  • (Additional) Approx 80g of Raspberries, both frozen or fresh will work

Instructions

  1. Firstly, cream together the butter and sugar for 2 – 3 minutes until well-incorporated. Then, whisk in the two eggs.
  2. Once incorporated, whisk in the milk and vanilla. You can use a mixer on low speed too!
  3. Mix the dry ingredients separately (flour and baking powder) and then fold them into the wet.
  4. Then prepare your crumble by stirring all the ingredients together with a spoon.
  5. Transfer to your muffin cups, top with crumble and raspberries as desired and bake at 200C, in a pre-heated oven for 18 – 22 minutes, changing the position of the tray as needed.
  6. After the muffins have fully cooled, mix together the milk and icing sugar together to drizzle.
  7. Serve and enjoy, best eaten within the first 2 days while the crumble is crunchy!

Details

  • Prep time: 40 mins
  • Cook time: 30 mins
  • Total time: 1 hour 10 mins
  • Yield: 12 Regular-Sized, Bakery Style Raspberry Crumble Muffins

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten fresh (for the crispy crumble) or within the first 2 days. If stored in refrigerator, up to 5 days and remove to stand at room temperature for 30 minutes before serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan