Sugar Crusted Raspberry Muffins

These Sugar Crusted Raspberry Muffins are a slightly sweet muffin with chunks of fresh raspberries tucked within. They’re topped with a generous sprinkle of chunky white sugar.

If you’re a raspberry-fanatic (like several members of my family), then you will very much like these muffins! Raspberry muffins aren’t a variety of muffin you see every day at coffee shops and other places, so you should definitely make these at home so you get to enjoy them.

Ingredients needed:

all purpose flour
white sugar
baking powder and salt
unsalted butter
milk
egg
vanilla extract
fresh raspberries


How to make Sugar Crusted Raspberry Muffins:
The complete, printable recipe is at the end of this post.
Preheat the oven to 400°F. Spray a 12-cup muffin tin with nonstick spray, or line it with paper cupcake liners.
 
In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the butter, milk, egg and vanilla. Stir the wet ingredients into the dry mixture and mix just until combined (it’ll be lumpy).
 
In a small bowl, toss the raspberries with ¼ cup flour to coat. Gently fold those into the batter.
 
Divide the batter between the muffin cups (I like to use an ice cream scoop because it’s easy!) Sprinkle the batter with the white (or sparkling, chunky) sugar. Top the muffins with pieces of the sliced raspberries, to add some color on top.

Bake the muffins for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

A note regarding the sugar added on top:
This raspberry muffin recipe calls for adding sugar to the tops of the muffins. It just adds a little more sweetness (and crunch). You can certainly use regular sugar, if you’d like. But I recommend that you use a sparkling white chunky sugar instead. You can order it online, or you can find it in the craft/baking aisle of craft stores or Walmart (and sometimes the regular grocery store).

How to Freeze Muffins:
Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. The muffins can be frozen up to three months. Just take them out one at a time to thaw when you’re ready to eat them.
Bake some Sugar Crusted Raspberry Muffins for your next muffin baking venture. I think you’re going to like them very much. Enjoy!

The Best Muffin Recipes:

Peach and Brown Sugar Muffins
Pineapple Muffins
Lemon Poppy Seed Muffins
Easy Apple Cinnamon Muffins
Glazed Strawberry Lemon Streusel Muffins




Print


Sugar Crusted Raspberry Muffins


These muffins make a perfect summer, breakfast treat. (Most delicious at the peak of raspberry season!)

Course Breakfast Cuisine American Keyword muffins, raspberry muffins

Prep Time 15 minutes minutes Cook Time 18 minutes minutes Total Time 33 minutes minutes

Servings 12 muffins (1 per serving)
Calories 218 kcal
Author RecipeGirl.com (Adapted from Real Simple)


Ingredients 1¾ cups all purpose flour, divided ½ cup granulated white sugar 2 teaspoons baking powder ¼ teaspoon salt ½ cup (1 stick) unsalted butter, melted ¾ cup milk (can use any kind or half & half, too) 1 large egg ¼ teaspoon vanilla extract 1½ cups fresh raspberries ¼ cup flour ¼ cup white sugar, for topping (or use chunky, sparkling white sugar crystals, if you have them!) 6 whole raspberries, gently sliced in half (for topping muffin)
Instructions Preheat the oven to 400°F. Spray 12-cup muffin tin with nonstick spray, or line with paper cupcake liners. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the butter, milk, egg and vanilla. Stir the wet ingredients into the dry mixture and mix just until combined (it'll be lumpy). In a small bowl, toss the raspberries with ¼ cup flour to coat. Gently fold those into the batter. Divide the batter between the muffin cups (I like to use an ice cream scoop because it's easy!) Sprinkle the batter with the white (or sparkling, chunky) sugar. Top the muffins with pieces of the sliced raspberries, to add some color on top. Bake 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.


Nutrition Serving: 1 muffin | Calories: 218 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 39 mg | Sodium: 133 mg | Potassium: 77 mg | Fiber: 2 g | Sugar: 14 g | Vitamin A: 299 IU | Vitamin C: 4 mg | Calcium: 70 mg | Iron: 1 mg

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