Raspberry Muffins with Raw Sugar Topping

Serving Size: 12

These moist and tender muffins make a great snack or quick breakfast, plus they freeze well to enjoy later.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45

Recipe Serving Size12

Cooking Tools Required

Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Pastry brush, plate, Spatula, Standard muffin pan, Whisk

Ingredients

Dry ingredients:

2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt

Ingredients:

1 egg large
1 cup granulated sugar
4 tablespoon unsalted butter melted and cooled
1 ¼ cup sour cream
1 ¼ cup fresh raspberries

Sugar topping:

¼ cup butter melted
¼ cup raw sugar spread on a plate

Instructions

Adjust oven rack to the middle position and pre-heat to 350 degrees. Grease a standard 12-cup muffin tin or line it with muffin cups.
Whisk together the dry ingredients, set aside. Whisk the egg in a separate bowl, then vigorously whisk in the sugar a little at a time. Add the melted butter continuing to whisk and then the sour cream.
Add the raspberries to the dry ingredients, gently tossing to combine. Fold the sour cream mixture into the dry ingredients until raspberries are evenly distributed, no more than 30 seconds (be gentle, do not over mix).
Divide the batter among the muffin cups and bake until golden brown, about 25 minutes. Cool on a wire rack.
When muffins have cooled for 5 minutes, brush the tops with the melted butter. Gently dip the tops of the muffins into the sugar, rotating to coat the entire top of the muffin.

Nutrition