Sugar-Crusted Raspberry Muffins

Photo by James Baigrie

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Rating

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Serves 12
Hands-On Time 15 min
Total Time 45 min
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
August 2005

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.

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.