Can I let you in on a little secret? I had no intentions of making these muffins today until I looked in my fridge and saw a ziplock bag of fresh raspberries starting to get a bit too soft and juicy. Begging to be used, I knew I had to act fast to make the raspberries into something scrumptious.
Backtracking a bit, my hubby’s uncle lives on a (hobby) farm and had us out last weekend to have my kids pick some home-grown pumpkins. It was the perfect way to spend last Sunday. The weather was great and we didn’t have anything on our schedule. It was an impromptu day trip and it was fun! As I have eluded to in some of my other posts, my daughter has some sensory issues that have amped up in the last year or so. This year, I was considering having just my son go to an apple orchard/pumpkin patch and keeping my daughter home. She just doesn’t do well in those situations and it causes unneeded stress for everyone.
Luckily though, before I could get just my son to a pumpkin patch, we got the invite for us all to go pick some pumpkins my hubby’s uncle’s. Honestly, it was perfect and I was thrilled at how smoothly the day went. My daughter was free to be herself without the inevitable stares from strangers for being non-verbal and we were able to spend the day with family. The whole day was relatively stress-free from meltdowns and dealing with crowds. I hope we can go pumpkin picking there every year (and I’m pretty sure we probably will now)!
While at the farm, my hubby’s uncle made sure to load up our car with produce galore! I thought we were just getting a couple pumpkins for the kids. He sent us home with 2 huge bags of apples, several pumpkins, several squash (2 different types), a huge bag of potatoes, and a 1/2 full gallon-sized ziplock bag of raspberries. We were shocked and grateful.
As I mentioned above, the raspberries were picked fresh on Sunday. Today they weren’t looking like they would last much longer. I set out to use them up to make sure we didn’t end up throwing away all those yummy and handpicked raspberries.
I found a recipe online and modified it to what I had in my house. The end result was YUMMY!
Raspberry Crumble Muffins
- 1¾ cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk
- 3 eggs
- 1¼ teaspoons vanilla extract
- 2 cups raspberries
- 2/3 cup flour
- over-full 1/3 cup sugar
- 5 tablespoons butter, melted
1. Pre-heat oven to 350 degrees F.
2. Combine all dry ingredients for the muffins in a medium bowl. In another bowl, combine the sour cream, milk, eggs, and vanilla. Once wet ingredients are well mixed, combine with dry ingredients and stir until just incorporated. Slowly and gently stir in the raspberries.
3. Line muffin pan with liners. Fill with each with muffin mix 3/4 full.
3. Melt butter and stir in flour and sugar for the crumble topping. Add some crumble topping to each of the muffins.
4. Bake for 25-30 minutes until the tops are starting to brown and a toothpick inserted comes out clean.
5. Allow to cool for several minutes before removing from muffin pan and eating.
*Note, these would be extra delicious with some white chocolate chips thrown in, and I will be trying that next time. I’m thinking about 1/2 cup of the white chocolate chips would be PERFECT in here!
I should also note that my son ate 3 of these today (as did I). He LOVES them! (me too!) If you try them, please let me know how it goes!