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  • Writer's pictureL K

Raspberry Muffins 8.02 Spring

Updated: Jun 6

“Rory? Sandee Martin from SandeeSays. You get the basket?” “I did. Hi, Sandee.” “Those muffins? The raspberry? Don't you want to make love to them?” “Multiple times, yes.”


For the muffins:

  • ½ cup unsalted butter, softened

  • ¾ cup white sugar

  • ½ cup brown sugar

  • 2 eggs

  • 1 tsp vanilla

  • ½ cup sour cream

  • 1 tsp lemon zest

  • 1 tbsp honey

  • 2 cups #1 tbsp flour

  • 1 tbsp baking soda

  • ½ tsp salt

  • 2 cups raspberries

For the crumble topping: 

  • ⅛ cup flour

  • ⅛ cup brown sugar

  • 1 tbsp melted butter


  1. Preheat the oven to 375 degrees F. 

  2. In a large mixing bowl, cream together the butter and both sugars. Mix in the eggs, one at a time. Then the vanilla and sour cream. 

  3. Mix in the lemon zest and honey until smooth. 

  4. Sift in 2 cups of flour, the baking soda, and salt until well-combined. 

  5. In a small bowl, combine the raspberries with the remaining 1 tbsp of flour to lightly coat the raspberries. 

  6. Carefully, fold in the raspberries into the batter. It’s okay if you break up some of the raspberries in the process. 

  7. In another small bowl, combine the crumble toppings: flour, sugar, and butter, until the mixture resembles breadcrumbs. 

  8. Line a 12-well muffin tray with paper or silicone muffin wrappers and scoop the batter into the wells, up to about ½- ¼ in from the top. 

  9. Using a spoon, add the crumble topping to each muffin well, making sure to cover the top completely. 

  10. Bake at 375 for 25-27 minutes or until golden brown. 

We are officially in spring over here at Eating Gilmore, even though things are cooling down quite a bit here in Texas. Sandee is trying to get Rory to join her company and sends over a basket of baked goods, including these fabulous raspberry muffins! Happy New Year, everyone!

Happy cooking from the Hollow, 

Catch up on my last A Year in the Life dish, here!

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