Hungree Girl: Raspberry Muffins

Let's just stop kidding ourselves now. Who in the world came up with the idea that muffins were an okay breakfast food? Honestly, muffins are an excuse to eat dessert for breakfast. Somehow by changing the name, throwing in some fruit, and replacing the frosting with a crumble topping, it is socially acceptable to eat cupcakes in the morning. Whoever did invent this, I thank and praise you and your genius. A muffin in the morning is just the best. Muffins should be thick, dense, and *i'm sorry I hate this word SO much but I have to use it* moist, completely cake-like if you will. Enjoyed with steaming coffee, a cup of coco, or any other b-fast beverage, this is the way to start your day. These muffins are filled with fresh raspberries and topped with a cinnamon crumble and are truly divine. Dedicated to the biggest raspberry lover I know, B, these are for you. All 24 of em.

Raspberry Muffins, makes 24 *adapted from a William Sonoma recipe for blueberry muffins

Ingredients

for topping

1/2 cup flour

4 tbs granulated sugar

4 tbs light brown sugar

1/2 tsp ground cinnamon

4 tbs cold butter

14 tbs unsalted butter, room temp
2 cups sugar
4 eggs
4 1/2 cups flour
8 tsp baking powder
1 tsp salt
2 cups milk
3 tsp vanilla extract
3 cups fresh or frozen raspberries

Recipe: Preheat the oven to 375 degrees. For the topping, combine the flour, sugars, and cinnamon in a bowl and mix until well combined. Using your fingers or an electric mixer, cut or rub the butter into the dry ingredients until crumbs form. Set aside.
In a bowl with an electric mixer, cream the butter and sugar until light. Add the eggs one at a time, beating well after each addition. In another bowl combine the dry ingredients, the baking powder, flour, and salt. Add half the dry ingredients to the butter mixture, and then add the milk and vanilla. Then add the rest of the dry ingredients and beat for about 3 minutes until fluffy and well combined. Use a rubber spatula to scrape down the sides to ensure all the little bits are incorporated. Using a rubber spatula, gently fold in the raspberries. Spoon the batter into greased muffin pan/cupcake liners so the batter is even with the rim of the cup and sprinkle each muffin with some of the topping. Bake for 20-25 minutes until a tester inserted comes out clean.