Sugar Topped Raspberry Muffins Food
SUGAR-CRUSTED RASPBERRY MUFFINS
From Real Simple. You can use any berries for these...such as blueberry or blackberry! Or better yet, use a combination of berries.
Provided by Marz7215
Categories < 60 Mins
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat 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.
Nutrition Facts : Calories 215.9, Fat 8.9, SaturatedFat 5.3, Cholesterol 37.4, Sodium 123.2, Carbohydrate 31.2, Fiber 1.6, Sugar 14, Protein 3.4
RASPBERRY MUFFINS
Raspberry Muffins loaded with juicy red raspberries and topped with an irresistible sugar crumble.
Provided by Rebecca Hubbell
Categories Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- Preheat over to 375°F and line a muffin pan with liners and set aside.
- In a large mixing bowl or stand mixer, cream together the butter and sugar.
- Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.
- Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
- Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
- In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
- Add about 1/4 cup of batter to each muffin liner.
- Load up the tops of the muffins with remaining raspberries.
- In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.
- Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.
Nutrition Facts : Calories 134 kcal, Carbohydrate 22 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 77 mg, Sugar 11 g, ServingSize 1 serving
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4.8/5 (154)カロリー 193 (1 人分)カテゴリ Baked Goods
- Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
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カロリー 215 (1 人分)
- 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.
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