Sugar-Crusted Raspberry Muffins

Photo by James Baigrie
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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 215.07 calories
    • Calories 36 calories from fat
    • Fat 8.78 g
    • Sat Fat 5.24 g
    • Cholesterol 39.22 mg
    • Sodium 143.25 mg
    • Protein 3.43 mg
    • Carbohydrate 31.18 g
    • Fiber 1.56 g
    • Iron 1.24 mg
    • Calcium 73.86 mg


  1. Check 2cups all-purpose flour
  2. Check 3/4cup sugar
  3. Check 2teaspoons baking powder
  4. Check 1/4teaspoon salt
  5. Check 1/2cup (1 stick) unsalted butter, melted
  6. Check 3/4cup whole milk
  7. Check 1 large egg
  8. Check 1/4teaspoon vanilla extract
  9. Check 1 1/2cups fresh raspberries


  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.