# Components:
→ Fruit
01 - 1 cup fresh or frozen raspberries
02 - 1 medium apple, peeled and diced (about 1 cup)
→ Muffin Batter
03 - 2 cups all-purpose flour
04 - 2/3 cup granulated sugar
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1/2 cup whole milk
09 - 1/2 cup vegetable oil or melted butter
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
→ Crumble Topping
12 - 1/2 cup all-purpose flour
13 - 1/4 cup granulated sugar
14 - 1/4 cup cold unsalted butter, cubed
15 - 1/4 teaspoon ground cinnamon (optional)
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
02 - Combine flour, sugar, cinnamon, and cubed butter. Rub with fingertips or fork until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
04 - In a separate bowl, whisk milk, oil or melted butter, eggs, and vanilla extract until smooth.
05 - Pour wet mixture into dry ingredients and stir gently until just combined to avoid overmixing.
06 - Carefully fold in diced apple and raspberries. If using frozen raspberries, toss them with a little flour beforehand to minimize color bleeding.
07 - Divide batter evenly among muffin cups and sprinkle each generously with the prepared crumble topping.
08 - Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
