- 6 tablespoons butter
- 1/3 cup milk
- 2 eggs, 1 whole and 1 yolk
- 3/4 teaspoon vanilla extract
- 1 1/2 cups flour
- 3/4 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2-1 cup frozen or fresh raspberries or berries of your choice
- 3 tablespoons raspberry jam or fruit jam of your choice
For the topping:
- 3 tablespoons cold butter, cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- 3 1/2 tablespoons sugar
Pre-heat the oven to 375°F. Generously butter the muffin cups or line with cupcake papers.
Melt the butter in a medium size bowl in the microwave. Once melted, whisk in the milk, egg, yolk and vanilla until well combined. Whisk together the flour, sugar, baking powder, and salt in a medium size bowl – reserve a small amount in a small bowl and toss the berries with the reserved flour mixture (this will prevent the berries from all sinking to the bottom). Add the milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam. Divide the batter among the muffin cups and spread evenly.
For the topping: Combine all the topping ingredients in a bowl and rub them together with your fingertips until crumbly. Sprinkle evenly over the batter in the muffin cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of the muffin tops and carefully remove them from the cups. Serve warm or at room temperature.