Raspberry and Almond Crumble Muffins

Ingredients

For the Muffins:

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

For the Raspberry Jam:

• 1 cup fresh raspberries
• 1/4 cup granulated sugar

For the Almond Crumble:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon sliced almonds

Instructions

Make the Raspberry Jam:

1. In a small saucepan, combine the fresh raspberries and granulated sugar.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes syrupy.

Prepare the Muffin Batter:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.

Assemble the Muffins:

1. Divide the batter evenly among the muffin cups.
2. Spoon a small amount of raspberry jam on top of each muffin.
3. Top with an additional tablespoon of batter, spreading it smoothly over the filling.

Make the Almond Crumble:

1. In a small bowl, whisk together the flour and granulated sugar.
2. Add the melted butter and stir until crumbly.
3. Stir in the sliced almonds.

Finish the Muffins:

1. Sprinkle the almond crumble evenly over each muffin.
2. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Enjoy!

These Raspberry and Almond Crumble Muffins are perfect for breakfast, brunch, or as an afternoon snack. The combination of sweet raspberries, crunchy almonds, and moist muffin will delight your taste buds!