Whole-wheat flour makes these muffins, well, more wholesome.
Coat a 12-cup muffin pan with cooking spray.
Add 1 1/2 tablespoons oil and stir until crumbly.
Photo: Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Add the buttermilk mixture to the dry mixture and fold until almost blended.
Gently fold in raspberries.
Divide the batter evenly among the prepared muffin cups.
Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes.
Let muffins rest in the pan on a wire rack for 10 minutes.
Transfer the muffins to the rack and cool at least 5 minutes more before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
