Sugar-Crusted Raspberry Muffins


A perfect combination of sweet and tart, these healthy raspberry muffins will easily be a family favorite.

Hands On Time:
15 mins
Total Time:
45 mins
12 serves


  • 2 cups all-purpose flour

  • ¾ cup sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup (1 stick) unsalted butter, melted

  • ¾ cup whole milk

  • 1 large egg

  • ¼ teaspoon vanilla extract

  • 1 ½ cups 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.

    Sugar-Crusted Raspberry Muffins
    James Baigrie

Nutrition Facts (per serving)

215 Calories
9g Fat
31g Carbs
3mg Protein
Nutrition Facts
Calories 215
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 39mg 13%
Sodium 143mg 6%
Total Carbohydrate 31g 11%
Protein 3g
Calcium 74mg 6%
Iron 1mg 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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