Summary

Ingredients

• 150 g raspberries, (frozen)
• 250 g flour
• 160 g suar
• 0.5 teaspoon ½ cinnamon
• 1 point vanilla sugar
• 2 teaspoons baking soda
• 80 g butter, soft
• 1 egg (s)
• 200 g sour cream, (sour cream)
• 60 g butter
• 100 grams flour
• 80 g suar

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Instructions

1. Preheat the oven to 200 ° (hot air 180 °). Either prepare the muffin pan with butter and flour or insert the paper baking molds.
2. Let the frozen raspberries thaw a little.
3. Mix the flour, sugar, cinnamon, vanilla sugar and baking powder in a mixing bowl. Mix the butter in pieces in a second bowl together with the egg and sour cream until creamy. Mix the wet ingredients with the dry ones and stir everything briefly (!!) with the mixer. Fold the raspberries (can still be frozen) under the batter. Place 1-2 tablespoons of batter in each muffin well.
4. For the crumble, melt the butter, put the flour and sugar in a bowl, pour the melted butter over it and mix everything with the dough hook on the mixer to make crumbles (or simply knead and crumble with your fingers). Spread the streusel on the dough.
5. Bake for about 25 minutes, until the crumble is golden yellow.