SUGAR-TOPPED RASPBERRY MUFFINS
Muffins packed with raspberries and topped with coarse sugar crystals - a delightful breakfast made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
- In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Gently fold in raspberries. Divide batter among muffin cups, using 1/4 cup batter for each cup. Sprinkle sugar crystals over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 13 g, TransFat 0 g
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Marnelli Martinez
[email protected]These muffins are a bit too sweet for me, but I think they would be perfect for kids.
Quin Lhogical
[email protected]I didn't have any raspberries, so I used blueberries instead. They were still really good.
Nikesh Bedari
[email protected]These muffins are a bit dense for my taste, but they still have a good flavor.
Ibihwiori favour
[email protected]I've never made muffins before, but these were so easy to follow. They turned out great!
ASHU.
[email protected]These muffins are really easy to make and they're always a crowd-pleaser. I highly recommend them.
Ayyoob Benjamin
[email protected]I made these muffins for my kids and they loved them! They said they were the best muffins they've ever had.
Von Vulture
[email protected]These muffins are a great way to start the day. They're light and fluffy, and the raspberry filling is a nice surprise.
pie PIE
[email protected]I love the combination of raspberries and sugar topping in these muffins. They're the perfect balance of sweet and tart.
Noria Ikgopoleng Motlhamme
[email protected]These muffins are so delicious and they look so pretty with the sugar topping. I'm definitely going to make them again.
Sabir Ismail
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Narisha Shilongo
[email protected]These muffins are a great way to use up leftover raspberries. I always have a few containers of them in my freezer.
Patriot Fury
[email protected]I was a bit skeptical about the sugar topping, but it was actually really good. It added a nice crunch to the muffins.
Mduduzi Sambo
[email protected]These muffins are so easy to make and they always turn out perfect. I love that I can use fresh or frozen raspberries.
Christy Ang
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them.
Mohaxf17 00
[email protected]These muffins were a hit with my family! They were so light and fluffy, and the raspberry filling was the perfect amount of sweetness. I will definitely be making these again.