Sugar-Crusted Raspberry Muffins: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=17-20 min @ 400° |Source=[http://www.realsimple.com/food-recipes/browse-all-recipes/sugar-crusted-raspberry-muffins Real Simple] |Y..." |
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* 1/4 teaspoon salt | * 1/4 teaspoon salt | ||
* 1/2 cup (1 stick) unsalted butter, melted | * 1/2 cup (1 stick) unsalted butter, melted | ||
* 3/4 cup whole milk | * 3/4 cup whole milk or buttermilk | ||
* 1 large egg | * 1 large egg | ||
* 1/4 teaspoon vanilla extract | * 1/4 teaspoon vanilla or almond extract | ||
* 1 1/2 cups fresh raspberries | * 1 1/2 cups fresh raspberries | ||
Latest revision as of 13:40, 8 January 2016
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 17-20 min @ 400° |
| Source | Real Simple |
| Yield / serves | 1 dozen |
| Rating | Very good |
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup whole milk or buttermilk
- 1 large egg
- 1/4 teaspoon vanilla or almond extract
- 1 1/2 cups fresh raspberries
Preparation
Heat 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.
