Sugar-Crusted Raspberry Muffins
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.
Recipe by Real Simple August 2005
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06/12/2015
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.
09/02/2011
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.
08/30/2011
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.
05/14/2011
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.
06/26/2010
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.
04/22/2010
I love the taste of raspberries, but all I had was some home-made raspberry sauce, so used that instead of milk.Delicious !!!
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