Best Sugar Crusted Raspberry Muffins Recipes

SUGAR-CRUSTED RASPBERRY MUFFINS

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.

SUGAR CRUSTED RASPBERRY MUFFINS

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.