Sugar Crusted Raspberry Muffins

5 from 1 vote

These muffins make a perfect summer, breakfast treat. (Most delicious at the peak of raspberry season!)

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Keyword: muffins, raspberry muffins

Servings: muffins (1 per serving)

Author: Lori Lange

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)

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.