Sugar-Crusted Raspberry Muffins

By á-643

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

Details

Servings 12
Cooking time 45mins

Preparation

Step 1

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.