SUGAR-CRUSTED RASPBERRY MUFFINS
From Real Simple. You can use any berries for these...such as blueberry or blackberry! Or better yet, use a combination of berries.
Provided by Marz7215
Categories < 60 Mins
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 215.9, Fat 8.9, SaturatedFat 5.3, Cholesterol 37.4, Sodium 123.2, Carbohydrate 31.2, Fiber 1.6, Sugar 14, Protein 3.4
SUGAR CRUSTED RASPBERRY MUFFINS
My Sugar Crusted Raspberry Muffins are amazingly moist, full of raspberries and sprinkled with sugar - for a muffin that really glistens!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a muffin tin with cupcake papers and spray with non-stick cooking spray.
- In a medium bowl, place the flour, baking powder and salt. Whisk together and set aside.
- In a large mixing bowl beat the butter and sugar until light and creamy, approximately 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until blended again.
- With a spoon, stir in half of the flour, then half of the milk. Repeat, stirring with each addition just until blended.
- Gently fold in the raspberries, being careful not to over mix and mash the berries too much.
- Using a large (3 ounce) cookie scooper place the batter into the prepared muffin tin and cupcake liners. Then generously sprinkle with sugar.
- Bake in a preheated 375 degrees F oven for 25-30 minutes, or until the tops are light golden brown and a little firm to the touch.
- Let the muffins cool in the tin a few minutes before removing them to a cooling rack.
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