Sugar Crusted Raspberry Muffins Recipes

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SUGAR-TOPPED RASPBERRY MUFFINS

Muffins packed with raspberries and topped with coarse sugar crystals - a delightful breakfast made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 11



Sugar-Topped Raspberry Muffins image

Steps:

  • Heat oven to 375°F. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
  • In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Gently fold in raspberries. Divide batter among muffin cups, using 1/4 cup batter for each cup. Sprinkle sugar crystals over batter.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 13 g, TransFat 0 g

2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, beaten
1 cup milk
1/4 cup butter or margarine, melted
2 teaspoons vanilla
1 cup fresh or frozen raspberries
2 tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar

MOODY'S BLUEBERRY-RASPBERRY MUFFINS

According to "True Blueberry" by Dannenberg, Moody's Diner in Maine is famous for their blueberry muffins among other things. Here is one of their recipes. (I forgot to write sugar in my ingredients list but a reviewer caught my mistake. I got zero stars, so I wonder if the muffins turned out horrible with no sugar or if the reviewer added the sugar as specified in the directions anyway and gave the recipe a zero to reflecte my accidental omission. FYI, when I made them myself, they were very good! Note sugar is now in the ingredients list! )

Provided by Linky

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 13



Moody's Blueberry-Raspberry Muffins image

Steps:

  • preheat oven to 375 degrees F.
  • grease a standard 12-hole muffin tin.
  • Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
  • In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
  • Reduce speed to low. Add milk and vanilla just til blended.
  • Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy).
  • Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
  • Fill each hole in muffin tin until almost to the top.
  • Sprinkle the muffin tops with remaining 2 Tbs. sugar.
  • Bake for 20- 25 minutes until light golden brown.
  • Let pan cool then gently remove muffins.``.

Nutrition Facts : Calories 254.5, Fat 11, SaturatedFat 1.5, Cholesterol 34.2, Sodium 308.4, Carbohydrate 34.6, Fiber 1.1, Sugar 14.2, Protein 4.4

1/2 cup canola oil or 1/2 cup vegetable oil
2 1/4 cups flour, plus
1 tablespoon flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup sugar, plus
2 tablespoons sugar, for topping
2 eggs
1 cup milk, plus
2 tablespoons milk
2 teaspoons vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh raspberry

RASPBERRY MUFFINS

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9



Raspberry Muffins image

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

EASY RASPBERRY MUFFINS

-Dawn Wright, Moline, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12



Easy Raspberry Muffins image

Steps:

  • In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

2 cups all-purpose flour
3/4 cup sugar
1/4 cup buttermilk blend powder
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
1 teaspoon lemon juice
1 cup fresh raspberries
1/2 cup chopped nuts
Additional sugar

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