Sugar-Crusted Raspberry Muffins

Sugar-Crusted Raspberry MuffinsRecipe
Photo: James Baigrie
Tart raspberries get a sweet treatment from a simple sugar topper. Make this recipe for your next bake sale or as a tasty twist on a weeknight dessert.

 

Yield:

Makes 12 muffins

Recipe from

Real Simple

Nutritional Information

Protein 3.43 mg
Calcium 73.86 mg
Calories 215.07
Caloriesfromfat 36 %
Carbohydrate 31.18 g
Cholesterol 39.22 mg
Fat 8.78 g
Fiber 1.56 g
Iron 1.24 mg
Satfat 5.24 g
Sodium 143.25 mg

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
3/4 cup whole milk
1 large egg
1/4 teaspoon vanilla extract
1 1/2 cups fresh raspberries

Preparation

Heat oven to 400 ° F. 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 milk, egg, 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 remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a 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.