Sugar-Crusted Raspberry Muffins

Sugar-Crusted Raspberry Muffins
James Baigrie
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preparation
15
minutes
cooking
45
minutes
Serves 12

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.
  2. 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.
  3. 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.
Cynthia Nicholson
July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 36 %
  • Protein 3.43 mg
  • Calcium 73.86 mg
  • Carbohydrate 31.18 g
  • Cholesterol 39.22 mg
  • Fat 8.78 g
  • Fiber 1.56 g
  • Iron 1.24 mg
  • Sat Fat 5.24 g
  • Sodium 143.25 mg
What does this mean? See Nutrition 101.

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