Ingredients
Scale
Gathering fresh ingredients is the first step to success. Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1 cup rolled oats
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix buttermilk, melted butter, eggs, and lemon zest.
- Combine wet and dry ingredients, then fold in raspberries.
- In a separate bowl, mix oats, brown sugar, cinnamon, and cubed butter until crumbly.
- Line a muffin tin and fill each cup 2/3 full with batter, topping with the crumble mixture.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a wire rack.
Notes
- For extra flavor, add more lemon zest.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian