Sugar Crusted Raspberry Muffins
Indulge in the perfect balance of tart and sweet with these Sugar Crusted Raspberry Muffins, a delightful treat that combines tender, buttery muffins with bursts of juicy raspberries in every bite. Topped with a beautifully crisp layer of coarse sugar, these bakery-style muffins deliver a heavenly crunch that perfectly complements their soft, moist interior. With only 15 minutes of prep time and simple pantry staples like all-purpose flour, vanilla extract, and melted butter, this recipe is as convenient as it is irresistible. Ideal for breakfast, brunch, or an afternoon snack, these raspberry muffins are best served warm and pair wonderfully with a cup of coffee or tea. Give your mornings a fruity twist and make these easy homemade muffins that are guaranteed to brighten anyone's day!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted and cooled)
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 units Eggs (large)
- 1.5 cups Fresh raspberries
- 3 tablespoons Coarse sugar (for topping)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease the cups thoroughly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a medium mixing bowl, whisk together the melted butter, milk, vanilla extract, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh raspberries, taking care not to crush them, to distribute them evenly throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
Sprinkle the top of each muffin generously with coarse sugar to create the crisp, sugary crust.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 254.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 272 mg | 21% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
