Preparation

• Preheat oven to 375°F and line a muffin pan with liners and set aside.
• In a large mixing bowl or stand mixer, cream together the butter and sugar.
• Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that’s okay.
• Whisk together the flour (except the extra tablespoon), baking powder, and salt in a separate bowl.
• Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix, scraping the sides of the bowl as needed.
• In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half or all of the raspberries.
• Add about ¼ cup of batter to each muffin liner and load up the tops of the muffins with remaining raspberries.
• In a mixing bowl, beat crumble ingredients until it looks like a crumble. Sprinkle the crumble on the tops of the muffins.
• Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.