Sugar-Crusted Raspberry Muffins
Serves 12|
Hands-On Time:
15m
|
Total Time:
45m
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.
Quick Tip
Try this muffin recipe with blackberries or blueberries instead of raspberries. Or use a combination of different berries.
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