Raspberry Crumble Muffins

• FOR THE TOPPING:
• 1/3 cups Demerara Sugar
• 3 Tablespoons All-purpose Flour
• 2 Tablespoons Butter, Melted
• FOR THE MUFFINS:
• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• 3/4 cans Demerara Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Salt
• 1 whole Egg, Beaten Slightly
• 5 Tablespoons Butter, Melted
• 1 teaspoon Vanilla Extract
• 1 cup Buttermilk (more If Needed)
• 1-1/2 cup Fresh Or Frozen Raspberries

1. 1. Preheat oven to 375u0b0 F. Grease or line with muffin papers 12 standard muffin cups.
2. 2. To make the topping: In a small bowl, stir together the sugar and flour. Stir in the melted butter until the mixture is crumbly. Set aside.
3. 3. To make the muffins: In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt. In a separate small bowl, combine the egg, butter, vanilla, and buttermilk. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir just to moisten. Add the raspberries and gently fold in with a rubber spatula. Do not overmix.
4. 4. Spoon the batter into the prepared muffin cups. Evenly distribute the topping over the batter. Bake in the preheated oven until golden and springy to the touch and a toothpick inserted near the center comes out clean, about 25-30 minutes. Place the pan on a cooling rack and allow the muffins to cool in the pan for 10 minutes before removing to the cooling rack to cool. Serve warm or at room temperature, with butter of course!

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Taken from tastykitchen.com/recipes/breads/raspberry-crumble-muffins/ (may not work)