Sugar-Crusted Raspberry Muffins
Serves 12|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 215.07Calories From Fat 36%
- Protein 3.43mg
- Calcium 73.86mg
- Carbohydrate 31.18g
- Cholesterol 39.22mg
- Fat 8.78g
- Fiber 1.56g
- Iron 1.24mg
- Sat Fat 5.24g
- Sodium 143.25mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Try this muffin recipe with blackberries or blueberries instead of raspberries. Or use a combination of different berries.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
