- Protein 3.43mg
- Calcium 73.86mg
- Calories 215.07
- Calories from fat 36%
- Carbohydrate 31.18g
- Cholesterol 39.22mg
- Fat 8.78g
- Fiber 1.56g
- Iron 1.24mg
- Sat fat 5.24g
- Sodium 143.25mg
Sugar-Crusted Raspberry Muffins
James Baigrie
How to Make It
Step 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.
Step 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.
Step 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.
Gerrly
2015-09-28T11:53:32-04:00
Delicious. I have made these as instructed before, but this time I used almond extract instead of vanilla. I like it better.
Also, please note that 1.5 c. of raspberries is a volume measurement and raspberries are sold by weight. A 6 oz container of raspberries is a bit over 1.5 c.
NatKat116
2015-05-02T13:10:16-04:00
Really amazing recipe, also works well with blackberries!
LisaBNE
2015-04-20T15:32:57-04:00
Try looking for them when they're in season or on sale. June/July or in the Autumn, depending on the kind of crop that's planted. Sometimes I find them on sale.. 12 oz for $4 at Kroger today in Texas. Happy baking!
kindawondering
2015-01-24T04:01:36-05:00
1 cup and 1 half of raspberries? So ~$20 in fruit. Crazy. Recipe's good, but I'm thinking most people are making 1/3 cup work.
MrsKoz
2013-10-05T10:37:37-04:00
We made these for the first time with frozen raspberries and coconut sugar which is terrific for not-so-sweet baked goods. They were pretty moist from the extra moisture in the raspberries so I baked them a few minutes longer. All 3 of my little girls loved them. We'll keep this one.
kaymack
2013-07-24T06:35:17-04:00
Have been making these every summer (during fresh raspberry season)since the recipe appeared in Real Simple in 2008. Made a batch last night and brought some to work this morning - they disappeared quickly and got rave reviews. (I never have whole milk on hand so I always use low-fat, but love the idea of using buttermilk.)
Agneta
2012-07-11T12:06:34-04:00
Just baked these little gems! Everyone asked for more:-)
japelletier
2012-07-09T14:45:52-04:00
These are absolutely scrumptious and, I too, substituted buttermilk that I had on hand for the whole milk (which I never use) with delicious results. Since I also had fresh raspberries on hand when I saw this recipe, I had to try it. My husband said the 12 muffins wouldn't last the night...and there's just the two of us! Thanks so much...yummmmm!
StefanieKD
2012-07-07T10:48:46-04:00
I've been making these muffins for a long time and they are Delicious! One of our all time favorites. The only change I've made over the years to all of my muffin recipes is to substitute buttermilk for plain milk. It helps make them very light instead of dense!
Gabychka
2011-02-15T12:37:45-05:00
Love these muffins. Every time I make them for events, they go very fast, and everyone asks me for the recipe. Totally recommend it.
