Sugar-Crusted Raspberry Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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