Raspberry muffins with crumbles

Ingredients for 1 servings:

• 150 g raspberries, frozen
• 250 g flour
• 160 g sugar
• ½ tsp cinnamon
• 1 tbsp vanilla sugar
• 2 tsp baking powder
• 80 g butter, soft
• 1 egg(s)
• 200 g sour cream (sour cream)
• 60 g butter
• 100 g flour
• 80 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for 12 muffins

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Either butter and flour a 12-hole muffin tin or line the 12 paper baking cups. Let the frozen raspberries thaw slightly. Combine the flour, sugar, cinnamon, vanilla sugar, and baking powder in a mixing bowl. In a second bowl, mix the butter in pieces with the egg and sour cream until creamy. Mix the wet ingredients with the dry ingredients and mix everything briefly (!!) with a mixer. Fold the raspberries (they can still be frozen) into the batter. Place 1-2 tablespoons of batter into each muffin well. For the crumble, melt the butter. Put the flour and sugar in a bowl, pour over the melted butter, and mix everything into crumbles using the dough hook of the mixer (or simply knead and crumble with your fingers). Spread the crumble over the batter. Bake the muffins for about 25 minutes, until the crumbles are golden brown. If you make 12 muffins, one muffin has 314 calories.