Raspberry Muffins with Hazelnut Crumble

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Hazelnut Crumble:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup chopped hazelnuts
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin pan with butter or cooking spray, or line with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, egg, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. Fold in the raspberries gently.
4. To make the hazelnut crumble, mix together the flour, sugar, chopped hazelnuts, and melted butter until you get a crumbly texture.
5. Spoon the batter into the prepared muffin pan, filling each muffin cup two thirds of the way full. Sprinkle the hazelnut crumble over the muffin batter.
6. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then remove the muffins from the pan and place them on a wire rack to cool completely.

Verdict:

These Raspberry muffins with hazelnut crumble offer a perfect balance of sweet-tart raspberries and crunchy hazelnuts. The crumble topping adds a buttery, nutty flavor to the fluffy muffins, which makes a perfect treat for breakfast or dessert.

Serving Suggestions:

Serve the muffins slightly warm with a dollop of whipped cream or a drizzle of honey. You can also serve them with a cup of coffee or tea. Store any leftover muffins in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month. Enjoy!