Raspberry Muffins – I took this recipe out of Everyday Food quite awhile ago and haven’t had a chance to make them. But we had another half-day meeting at school and thought I would make them to take. The recipe starts with a basic recipe and then has a bunch of add-in ingredients.
The only fruit I had on hand was frozen raspberries. I was REALLY unsure about this but they turned out pretty well! They were tart but the sugar balanced that out. They were a nice morning treat! And they stayed moist for a couple days afterward.
- 3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for pan
- 2 c. all-purpose flour (spooned and leveled), plus more for pan
- 2 large eggs
- 1/2 c. whole milk
- 1/2 tsp. pure vanilla extract
- 3/4 c. granulated sugar
- 2 tsp. baking powder1/2 tsp. salt
- 2 tbsp. sanding sugar (optional) (I used regular sugar and it was fine. Not as pretty, but still fine.)
- 1/2 c. raspberries
1. Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
2. In a small bowl, whisk together butter, eggs, milk and vanilla. Set aside.
3. In a large bowl, whisk together dry ingredients; make a well in the center.
4. Add egg mixture to well.
5. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine).
6. Add mix-ins, if desired.
7. Spoon batter into prepared muffin cups, filling each about 2/3 full. Sprinkle with sanding sugar, if desired.
8. Bake until a toothpick inserted in center of a muffin comes out clean, 15-20 minutes.
9. Loosen muffins, and tip them on their sides to cool in pan
10. Serve warm or at room temperature (muffins are best the day they are made).