Raspberry Muffins

Make these sugar-topped muffins with the fresh red raspberries from your berry patch or the local farmers' market. Serve them warm at breakfast.

Recipe from Midwest Living
Ingredients
  • 2   cups all-purpose flour
  • 1   teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon salt
  • 1/2  cup butter or margarine, softened
  • 1 1/4  cups sugar
  • 2   eggs
  • 1  8  ounce carton dairy sour cream
  • 1   teaspoon vanilla
  • 1   cup fresh or frozen wild raspberries or regular raspberries, thawed and drained
  • 2   tablespoons sugar
  • 1/4  teaspoon ground cinnamon
  • 1/4  teaspoon ground nutmeg
Related Video
How to Make Muffins

This breakfast staple is easy to make with a variety of flavors. Learn how to make muffins and you will be able to whip up a Sunday breakfast in no time.

Directions
1. 
Line 20 muffin cups with paper bake cups; set aside.
2. 
In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
3. 
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
4. 
With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.
For Topping:
1. 
In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.
2. 
Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins

nutrition information

Per Serving: cal. (kcal) 171, Fat, total (g) 8, chol. (mg) 39, carb. (g) 24, sodium (mg) 135, Percent Daily Values are based on a 2,000 calorie diet
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