Prep 10 mins
Cook 25 mins
A favorite recipe I found online, and thought I should pass on here at the zarr! This really is a elegant, pretty, but most of all tasty dessert treat.
- 1 cup milk
- 1⁄2 cup butter, melted
- 1 egg, slightly beaten
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup fresh raspberries (do not thaw) or 1 cup frozen raspberries (do not thaw)
- 1⁄2 cup vanilla chip
- 1⁄4 cup butter, melted
- 1⁄4 cup sugar
- Grease 12 muffin tin cups.
- Heat oven to 400°.
- In a large bowl mix the milk, butter and egg.
- Stir in all remaining muffin ingredients except raspberries & vanilla chips.
- Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
- Spoon the batter into the greased muffin tins.
- Bake for 24-28 minutes or until golden brown.
- Let muffins cool a little, then remove from pan.
- Dip top of each muffin top in melted butter, then in sugar.
I have made this recipe 3 times now. At first I made "as is" and my parents adored them and I was sure that I forgot the sugar - they had no sweetness at all (imo). I made them a second time "as is" and I made sure that I had sugar in them and again - no sweetness but the friends I made them for really liked them. So this weekend was my third try, my friend requested them. I added more sugar until the batter satisfied my taste test, added 1 tsp of vanilla and cut the salt back a little. LOVED THEM!!! They were gobbled up in no time flat. They were loved as is and I guess I just felt they needed a little more sweetness so I will just add more sugar and some vanilla from now on. Glad I gave them the third try - they are a keeper.
The mixing instructions are misleading. It says to mix sugar, milk and melted butter together first, but as soon as the melted butter hits the cold milk it begins to congeal. After using a hand beater to de-clump best I could, I added the dry ingredients and wound up with a sticky dough instead of pourable muffin batter. Since I couldn't pour into muffin cups, I greased a loaf pan to try to salvage it as bread. Because the dough was rough, the raspberries broke when I folded them in. The butter should be room temp softened, not melted in a microwave and a paddle attachment used on a KitchenAid mixer instead. I also think there may have been too much flour.<br/><br/>I have this baking in the oven right now - we'll see!
This is an amazing recipe. So very flavorful, moist, tender and delicious! I made 2 loaves of bread rather than the muffins using buttermilk in place of the regular milk and simply sprinkling some sugar over the tops of the loaves about half way through baking. In the loaf pans this took about an hour at 350*.