Raspberry Crumb Muffins and Redecorating Bug

Summer is half way over and with things finally settling down in our home, I have had "in the words of Styx"...(too much time on my hands), which is never a good thing.  My self-induced three month Pinterest rehab didn't go so well and I "went off the proverbial wagon", as they say.

I am back to finding new recipes and re-purposing/redecorating...I actually don't know which is more fun to take on. As we are preparing to go into the empty nest chapter of our lives, I am finding my self going into nesting mode and redoing different areas in the house with accessories I already have or that need to be relieved from our storage boxes...all with the intent of minimal fill in purchases.

I completely stripped the Family Room's fireplace wall and front porch entry.  I am seeing how much I can move around, re-purpose and change it up to go with our summer season.  Check back in a week to see the end results. 

In the meantime, I found these most unbelievable Raspberry Crumb Muffins.  Oh my Heaven are these delicious!  So easy and even with my altitude challenged baking, these came out more than perfect!  My first bite and they immediately took me back to one of my favorite places to vacation...Cambria, California.  Their famous restaurant Linn's Fruit Bin makes the most incredible, freshest muffins every day...(they even have an online store you have got to order and experience)!  If you're finding yourself one morning with a little free time, you must try these out...you won't be disappointed.

Raspberry Crumb Muffins
Courtesy of Creme De La Crumb

Muffins:
1-3/4 cup flour
1 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 eggs
1 cup plain greek yogurt (or sour cream)
1-1/4 tsp vanilla extract
2 cups fresh raspberries

Topping:
1 cup flour
2/3 cup sugar
zest of 1 lemon
8 Tbl butter, melted

Preheat oven to 350 degrees.  Line muffin tins with paper liners.

Make the crumb topping by stirring together flour, sugar and lemon zens.  Add melted butter and stir to combine.  Set aside.

Whisk together flour, sugar, baking powder, baking soda and salt.  In a larger bowl mix eggs, greek yogurt and vanilla.  Add dry ingredients to set ingredients and mix until incorporated (don't over mix).

Fill muffin liners 3/4 full with batter.  Top with raspberries (about 4-5 raspberries each to cover the batter( and then distribute topping over the raspberries.

Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter).  Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely.  Serve warm, at room temperature, or store in airtight container.

One Year Ago: Chicken, Spinach and Goat Cheese Pizza & The Frederico
Two Years Ago: Spaghetti Squash Fritters and White Sangria Sparkler
Three Years Ago: Grilled Vegetable Salad