Raspberry Muffins
Recipe from Midwest Living

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


Raspberry Muffins

by 6  people


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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
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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