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.
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
How to Make It
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.
I made a few adjustments. I used 2 1/2 tsp baking powder, only used 2 tbsp of the flour for dusting the berries and put the rest into the batter and used 1/2 c plus 2 tbsp of sugar in the batter. Used turbinado sugar for sprinkling over the batter before baking and used enough to cover the muffins well, did not measure it. Baked at 425 for 5 minutes and then lowered the temp to 375 for the remaining 13 minutes of baking. The muffin batter was very very thick and filled the muffin cups completely and maybe even slightly mounded in the cups, but baked well and had a nice crusty golden crown without flowing over the top of the pan. I will make these again.
I just finished making and cooling these fresh raspberry muffins. I substituted almond extract for the vanilla (great taste), added 1/4 cup more sugar to the batter, and after reading the reviews previous to making them, I added some cinnamon for more flavor.
I would rate these 4 out of 5 stars, worth making again. I really enjoy the sugar added on top before baking them.
My granddaughter and I made these muffins. We added 1/4 cup of extra sugar to the
batter. We used fresh raspberries. We also mounded the batter up to the top as the
first batch did not rise up sufficently. These were an experiment for her Home Economics. She was so pleased with them as they look so gourmet. They were so
tart and absolutely delicious.
I wasn't a huge fan of these - I made a blueberry muffin instead (not a big change in my mind). I thought the muffin was really bland and the only thing making it decent were the blueberries. There are much better (berry-muffin) recipes out there in my opinion.
Made this with fresh raspberries that were extremely ripe and the muffins were DELICIOUS. I added cinnamon and nutmeg to the batter for additional flavor. Served the muffins along with a blueberry and raspberry yogurt parfait. Delicious, light breakfast.