Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
15 Mins
Total Time
28 Mins
Serves 12 (serving size: 1 muffin)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine the first 3 ingredients.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

Step 4

Stir in raspberries. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with 1 tablespoon sugar.

Step 5

Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

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Ratings & Reviews

Bawstinn's Review

October 15, 2012
They were quick and easy to put together but the muffin was very bland and favorless.

janeym's Review

September 03, 2012
Not at all impressed. The recipe is easy, but the muffins are not very flavorful, and I've decided that raspberries are just not very good in muffins. Stick to blueberries.