Raspberry Muffins
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Raspberry Muffins
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- ¾ cup white sugar
- ¼ cup brown sugar `
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh raspberries, divided
- turbinado sugar
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Prepare the muffin batter by whisking together the white sugar, brown sugar, and eggs until well creamy and smooth.
- Add the buttermilk, oil, and vanilla extract then whisk until smooth and creamy.
- In a separate dish stir the flour, baking powder, and salt together until well combined.
- Slowly add half of the flour mixture to the batter until just combined.
- Gently fold in 1 ¼ cups of the raspberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Add the remaining ¼ cup of raspberries to the top of each muffin.
- Sprinkle some coarse sugar on top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature the reducing it helps make the muffin dome.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling. Serve and enjoy
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