I love going raspberry picking in New Jersey. Some of my favorite local farms have amazing berries, or sometimes we can even find them growing wild in our neighborhood. Nothing beats fresh raspberries, warm from the sun!
I found this recipe for Sugar Crusted Raspberry Muffins at RealSimple and I tweaked them a bit to my liking.
These are especially good if the raspberries you picked happen to be a little tart. The sugar crusted coating gives them just the right amount of sweetness!
Ingredients:
3/4 cup white sugar
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, melted
3/4 cup whole milk (I used 2%)
1 large egg
1/4 tsp vanilla extract
1 1/2 cups fresh raspberries
1/4 cup of crystallized white sugar for topping
raspberries for garnish
Directions:
1. Preheat oven to 400 degrees. Line a muffin pan with paper liners.
2. Combine 1 and 3/4 cups of flour, 1/2 cup of the sugar, baking powder and salt in a medium bowl. Add the melted butter and mix to combine.
3. In another bowl, whisk together the milk, vanilla and egg.
4. Slowly add the milk mixture to the flour mixture and stir until combined. Do not over mix. Batter will be lumpy.
5. Toss the raspberries with your remaining flour. Gently fold this berry mixture into the batter.
6. Fill each muffin cup with batter about 3/4 of the way full. Sprinkle the batter with about a spoonful of crystallized sugar. You can plop a little raspberry on top of each before it bakes for an added touch, if you like (just don't push it too deep into the batter so it sticks up a little).
7. Bake for 17 to 20 minutes. Allow muffins to cool on a wire rack for about ten minutes before serving. Best served warm! Yields about a dozen regular sized muffins.
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