Sugar-Crusted Raspberry Muffins. Sprinkle the batter with the remaining sugar. Tart raspberries get a sweet treatment from a simple sugar topper. Make this recipe for your next bake sale or as a tasty twist on a weeknight dessert.
They're topped with a generous sprinkle of chunky white sugar.
Muffins packed with raspberries and topped with coarse sugar crystals - a delightful breakfast made using Gold Medal® all-purpose flour.
Make these sugar-topped muffins with the fresh red raspberries from your berry patch or the local farmers' market.
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Sprinkle the batter with the remaining sugar. Tart raspberries get a sweet treatment from a simple sugar topper. Make this recipe for your next bake sale or as a tasty twist on a weeknight dessert.
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Composition - Sugar-Crusted Raspberry Muffins:
- Provide 1 1/2 cups for all-purpose Flour.
- You need 1/2 cup sugar.
- Require 2 teaspoons of baking powder.
- Require 1/4 teaspoon of salt.
- Require 4 ounces for butter, melted.
- Provide 3/4 cup for buttermilk.
- Prepare 1 large egg.
- You need 1 teaspoon of vanilla extract.
- Provide 1 1/2 cups of raspberries –frozen.
- Provide 1/4 cup flour.
- Give 1/4 cup of brown sugar.
Raspberry Muffins. this link is to an external site that may or may not meet accessibility guidelines. These lovely, easy raspberry muffins are oh-so-simple to make - and the best thing is the kids will love helping you make them! Sprinkle lightly with a little extra sugar while still warm. Muffins Blueberry Lemon Raspberry Muffins Lemon Muffins Raspberry Desserts Rasberry Muffins Recipe Raspberry Recipes Pumpkin Spice Muffins - moist and covered in cinnamon sugar.
Sugar-Crusted Raspberry Muffins steps:
- Heat oven to 375° F convection or 400 degree conventional.
- Line a 12-cup muffin tin with paper liners..
- In a medium bowl, combine 1 1/2 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt..
- Add the melted butter and combine..
- In a second bowl, whisk together the buttermilk, egg, and vanilla. Gradually add the buttermilk mixture to the flour mixture and stir until just combined; the batter will be lumpy..
- Toss the berries with the ¼ cup of flour in a bowl..
- Carefully fold the berry mixture into the batter..
- Fill each muffin cup 80% full. Sprinkle the batter with the brown sugar..
- Bake for 10-15 minutes in a convention oven add about five minutes for a conventional oven or until a toothpick inserted into the center of a muffin comes out clean..
- Serve warm..
A classic double crust blankets ripe peaches and sweet-tart raspberries in. Jump to Recipe Print Recipe Members. This post may contain affiliate sales links. Please see my full disclosure policy for details. No processed ingredients or refined sugar.
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