Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar (packed)
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup 1/2 stick unsalted butter, melted
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1 cup raspberries
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar (packed)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/4 cup 1/2 stick unsalted butter, cut into bits

Instruction

  • Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • To make the crumb topping, combine flour, brown sugar, cinnamon, ginger and nutmeg in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  • In a large bowl, combine flour, sugars, cinnamon, ginger, nutmeg, baking powder, and salt.
  • In a large glass measuring cup or another bowl, whisk together milk, butter, applesauce, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add raspberries and gently toss to combine.
  • Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  • Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
  • Remove from oven and cool on a wire rack.