Raspberry Creamcheese Crumble Muffins

Prep time: 15 minutes

Bake time: 25minutes

Ingredients: Makes 12 Muffins 

* 1 + 3/4cups All Purpose Flour 

* 1cup Granulated Sugar

* 2tsp Baking Powder

* 1/4tsp Salt

* 1/4tsp Baking Soda

* 12 Samll Square pieces of Cream Cheese (1/2 8oz block)

* 1cup Greek Yogurt

* 3 Eggs

* 3tbsp Milk

* 1tsp Vanilla Extract 

* 36 Fresh Raspberries (frozen is okay too!)

For the Crumble Topping:

* 1/2cup All Purpose Flour

* 1/2cup Rolled Oats

* 1/4cup Unsalted Butter, melted

* 4tbsp Brown Sugar

     

  

                            After                                                        Before

Directions:

Note: This recipe has been updated since original publishing.

1. Line a 12 cup muffin pan with muffin liners. Pre heat oven to 350degrees F. 

2. Combine the flour, sugar, baking powder, baking soda and salt in a deep bowl, and whisk to combine, and ensure no lumps. 

3. Whisk together the Greek yogurt, eggs, vanilla and milk. 

4. Add the dry ingredients to the wet ingredients in two batches, and whisk just to combine. Do not overbeat. 

5. Transfer the batter using an ice cream scoop (3/4 full), into each muffin liner. Add a piece of the cream cheese on top of the batter in each muffin cup. Then add the raspberries (3 per muffin cup)on top of the cream cheese square in each liner. 

6. Combine the flour, oats, brown sugar and melted butter in a bowl, and mix with a fork, until well coated. Evenly divide the mixture over top of the muffin batter in each muffin cup.  

7. Bake at 350 degrees for 20-25 minutes. Muffins are ready when inserted toothpick comes out mostly clean. The muffin batter will bake up and fill your muffin liners, so do not overfill with batter.  

8. Leave on a wire rack to cool. Serve and enjoy!

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