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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 3/4 cup |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| unsalted butter: 1/2 cup (melted) |
| whole milk: 3/4 cup |
| eggs: 1 (large) |
| vanilla extract: 1/4 tsp |
| raspberries: 1 1/2 cups (fresh) |
Sugar-Crusted Raspberry Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat 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.