I love raspberries, I love picking raspberries, I love eating raspberries and I especially love raspberry muffins! This recipe is so quick and easy and the outcome is fantastic. Crunchy on the top with a middle that's moist and a burst of raspberry in every bite.
Total Time 30 Minutes
(10 minutes prep and 20 minutes cook)
Makes 12 Muffins
Ingredients:
2 Cups All Purpose Flour
1/2 Cup Sugar
2 Teaspoons Baking Powder
1 Teaspoon Salt
6 Tablespoons Butter
1 Egg, Beaten
1 Cup Buttermilk
1 Cup Fresh or Frozen Raspberry ( I didn't bother to thaw)
Granulated Crystal Sugar to Sprinkle on the Tops
Directions:
Combine flour, sugar, baking powder and salt.
Cut in butter until mixtures resembles coarse crumbs.
Add egg and buttermilk, mix just until dry ingredients are moistened. ( Make sure to use buttermilk, it makes them extra special).
Fold in berries.
Fill in greased or paper-lined muffins cups 2/3 full, Sprinkle each muffin with the Granulated Crystal Sugar before popping in the oven.
Bake at 400 degrees for 20 minutes or until inserted knife comes out dry.
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Recipe from Food.com
