No question, the best way to eat berries is right out of hand – freshly washed, unadulterated, straight-up berry deliciousness! There’s just nothing else so pure or which speaks so clearly of summer. I’m a blueberry addict, myself, but raspberries are a close second, so when I saw this recipe over at Real Simple, I thought it sounded like a tasty alternative to raw berries. These make a nice breakfast muffin, or midday snack, and the sparkling sugar sprinkled on top before baking gives them a little bit of fancy!
We all like fancy, don’t we? (Well, at least we moms of 7 year old girls). Freeze what you either don’t eat or give away. Enjoy!
Sparkling Raspberry Muffins
- 1 3/4 cups all-purpose flour, plus 1/8 cup for dredging berries
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup whole milk
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries, rinsed and dried
- sanding sugar for sprinkling
- 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.