Raspberry and Star Anise Crumble Muffins
Bakery-style raspberry and star anise crumble muffins. They are loaded with an incredible amount of crumb topping and feature a generous amount of beautiful warm spice.
Yield: 12 large muffins
For the crumble topping
  • ½ cup (113 g) cold unsalted butter
  • 1 cup (140 g) all purpose flour
  • 1 cup + 2 tbsp (100 g) dark muscovado sugar
  • ½ tsp ground star anise
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp kosher salt
For the muffins
  • ¾ cup + 2 tbsp (200 g) unsalted butter
  • 4¼ cups (600 g) all purpose flour
  • 4 tsp baking powder
  • ½ tsp ground star anise
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp kosher salt
  • 3 large eggs
  • 1¼ cups (250 g) sugar
  • 2 tsp vanilla extract
  • 1¼ cups (300 g) whole milk
  • 2¾ cups (400 g) raspberries
  1. Heat oven to 375F (190C). Line a 12-cup muffin pan with paper liners. Set aside.
  2. For the crumble, whisk together the flour, sugar, star anise, cinnamon, ginger, and salt in a medium bowl. Cut the butter into ½-inch cubes and cut it into the dry ingredients with your fingers until it starts to come together into clumps. Refrigerate while preparing the rest of the batter.
  3. For the muffins, melt the butter and set it aside to cool.
  4. Meanwhile, in a large bowl whisk together the flour, baking powder, star anise, cinnamon, ginger, and salt. Set aside.
  5. In a medium bowl, whisk together the eggs and sugar until they are light and fluffy. Slowly whisk in the melted butter, then follow with the milk and vanilla.
  6. Add the wet ingredients to the dry ingredients and fold together until just combined. Add in the berries and gently stir together until they are mixed in completely.
  7. Scoop the muffin batter into the paper liners. The batter will be very thick and the muffin cups will be very full. Sprinkle the crumble topping over the muffins. Bake for 30-35 minutes, or until the tops are golden and spring back when touched.
  8. Allow to cool in the pans for 10 minutes. Remove and allow to cool completely before serving.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/06/raspberry-star-anise-crumble-muffins.html