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.

Sugar-Crusted Raspberry Muffins 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. My Sugar Crusted Raspberry Muffins are amazingly moist, full of raspberries and sprinkled with sugar - for a muffin that really glistens!

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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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Ingredients for Sugar-Crusted Raspberry Muffins:

You need 1 1/2 cups all-purpose Flour.
You need 1/2 cup for sugar.
Give 2 teaspoons - baking powder.
Provide 1/4 teaspoon salt.
Provide 4 ounces of butter, melted.
You need 3/4 cup of buttermilk.
Prepare 1 of large egg.
Require 1 teaspoon of vanilla extract.
Provide 1 1/2 cups - raspberries –frozen.
You need 1/4 cup flour.
Give 1/4 cup brown sugar.

Classic Blueberry Muffins - fresh juicy blueberries, a tender, soft crumb that won't fall apart, and a sugar topped crispy crust. 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. Make these sugar-topped muffins with the fresh red raspberries from your berry patch or the local farmers' market.

Sugar-Crusted Raspberry Muffins how to cook:

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..

Raspberry Muffins. this link is to an external site that may or may not meet accessibility guidelines. These raspberry muffins are based on my carrot muffins and apple muffins. Like the others, they are marvelously fluffy and moist, but made with Sprinkle the tops of the muffins with turbinado sugar. Sugar: Use granulated sugar to sweeten these muffins. Oil & Butter: Oil produces a moist, tender muffin.

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