sugar-crusted raspberry muffins8:58 AM
These muffins are a favorite go-to snack around our house. They take next to no time to make and always fill the house with their heavenly scent. I love Real Simple for that reason. Over the years I have amassed quite the collection of torn out pages with recipes that are mainstays. They're almost always simple, quick, cheap and healthy. Which leads me to the thought that perhaps I should share a dozen or so of them with you - they're just that good. Some of them I know by heart at this point.
Oh and the other thing I love about these muffins is I almost always have all of the ingredients on hand. The recipe says that you can switch out the raspberries for just about any other berry and I love a recipe that's flexible like that!
2 c all-purpose flour
3/4 c sugar
2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, melted
3/4 c whole milk
1 large egg
1/4 tsp vanilla extract
1 1/2 c fresh raspberries
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.