These Sugar Crusted Raspberry Muffins are a slightly sweet muffin with chunks of fresh raspberries tucked within. They’re topped with a generous sprinkle of chunky white sugar.
If you’re a raspberry-fanatic (like several members of my family), then you will very much like these muffins! Raspberry muffins aren’t a variety of muffin you see every day at coffee shops and other places, so you should definitely make these at home so you get to enjoy them.
Ingredients needed:
- all purpose flour
- white sugar
- baking powder and salt
- unsalted butter
- milk
- egg
- vanilla extract
- fresh raspberries
How to make Sugar Crusted Raspberry Muffins:
The complete, printable recipe is at the end of this post.
A note regarding the sugar added on top:
This raspberry muffin recipe calls for adding sugar to the tops of the muffins. It just adds a little more sweetness (and crunch). You can certainly use regular sugar, if you’d like. But I recommend that you use a sparkling white chunky sugar instead. You can order it online, or you can find it in the craft/baking aisle of craft stores or Walmart (and sometimes the regular grocery store).
How to Freeze Muffins:
Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. The muffins can be frozen up to three months. Just take them out one at a time to thaw when you’re ready to eat them.
Bake some Sugar Crusted Raspberry Muffins for your next muffin baking venture. I think you’re going to like them very much. Enjoy!
The Best Muffin Recipes:
- Peach and Brown Sugar Muffins
- Pineapple Muffins
- Lemon Poppy Seed Muffins
- Easy Apple Cinnamon Muffins
- Glazed Strawberry Lemon Streusel Muffins
Sugar Crusted Raspberry Muffins
Ingredients
- 1¾ cups all purpose flour, divided
- ½ cup granulated white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup milk (can use any kind or half & half, too)
- 1 large egg
- ¼ teaspoon vanilla extract
- 1½ cups fresh raspberries
- ¼ cup flour
- ¼ cup white sugar, for topping (or use chunky, sparkling white sugar crystals, if you have them!)
- 6 whole raspberries, gently sliced in half (for topping muffin)
Instructions
- Preheat the oven to 400°F. Spray 12-cup muffin tin with nonstick spray, or line with paper cupcake liners.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the butter, milk, egg and vanilla. Stir the wet ingredients into the dry mixture and mix just until combined (it'll be lumpy).
- In a small bowl, toss the raspberries with ¼ cup flour to coat. Gently fold those into the batter.
- Divide the batter between the muffin cups (I like to use an ice cream scoop because it's easy!) Sprinkle the batter with the white (or sparkling, chunky) sugar. Top the muffins with pieces of the sliced raspberries, to add some color on top.
- Bake 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made your raspberry muffin recipe with one small change. I used an 8 x 8 square pan and made it into a coffee cake. Cooked for 25 minutes and it was perfect. Great recipe….will keep as a favorite!
love that idea!
oh my gosh what a great muffin! these look gorgeous! i love the addition of raspberries instead of the traditional blueberry. looks great Lori!
These are gorgeous!