Sugar-Crusted Raspberry Muffins - cooking recipe

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
Preparation
    Preheat oven to 400 \u00b0 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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