Sugar-Crusted Raspberry Muffins

Sugar-Crusted Raspberry Muffins
Sugar-Crusted Raspberry Muffins

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

12

muffins

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups all-purpose flour

  • 3/4

    cup sugar

  • 2

    tsp baking powder

  • 1/4

    tsp salt

  • 1/2

    cup (1 stick) unsalted butter, melted

  • 3/4

    cup whole milk

  • 1

    large egg

  • 1/4

    tsp vanilla extract

  • 1 1/2

    cups fresh raspberries

Directions

Heat oven to 400F. Line a 12-cup muffin tin with paper liners, or coat it with cooking spray, vegetable oil or butter. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder and salt. Add the butter and combine. In a second bowl, whisk together the egg, milk and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup 3/4 full. Sprinkle the batter with remaining sugar. Bake for 17 to 20 minutes or until toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm. Tip: Try this muffin recipe with blackberries or blueberries instead of raspberries. Or use a combination of all three.

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