Sugar-Crusted Raspberry Muffins

Sugar-Crusted Raspberry Muffins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup whole milk
• 1 large egg
• 1/4 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries

Preparation

1. Heat oven to 400° F.
2. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.
3. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt.
4. Add the butter and combine.
5. In a second bowl, whisk together the milk, egg, and vanilla.
6. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy.
7. Toss the berries with the remaining flour in a bowl.
8. Gently fold the berry mixture into the batter.
9. Fill each muffin cup 3/4 full.
10. Sprinkle the batter with the remaining sugar.
11. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
12. Transfer pan to a wire rack to cool for 10 minutes.
13. Serve warm.

From Real Simple