Rating: 4.5 stars
6 Ratings
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  • 5 star values: 3

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.

Cynthia Nicholson
Recipe by Real Simple August 2005

Gallery

James Baigrie

Recipe Summary

Yield:
Makes 12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

protein 3.4mg; calcium 73.9mg; 215 calories; calories from fat 36%; carbohydrates 31.2g; cholesterol 39.2mg; fat 8.8g; fiber 1.6g; iron 1.2mg; saturated fat 5.2g; sodium 143.3mg.
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