sparkling raspberry muffins

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

Ingredients

  • 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

Directions

  1. Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.
  2. 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.
  3. 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.

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