Sugar-Crusted Raspberry Muffins

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

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Nutritional Information

Amount per serving
  • Protein: 3.43mg
  • Calcium: 73.86mg
  • Calories: 215.07
  • Calories from fat: 36%
  • Carbohydrate: 31.18g
  • Cholesterol: 39.22mg
  • Fat: 8.78g
  • Fiber: 1.56g
  • Iron: 1.24mg
  • Saturated fat: 5.24g
  • Sodium: 143.25mg

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

  1. 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.
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