Sugar-Crusted Raspberry Muffins
- Reviews 3
Ready In: 35 mins
Serves: 12
Yields: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, melted
- 3⁄4 cup whole milk
- 1 large egg
- 1⁄4 teaspoon vanilla extract
- 1 1⁄2 cups fresh raspberries
Directions
- Preheat 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.
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