Hello muffin lovers! I know you’re out there, because I’m a muffin lover too. Today I’m sharing my Sugar Crusted Raspberry Muffins that are amazingly moist, full of raspberries and sprinkled with sugar – for a muffin that really glistens!
Raspberries are in season and muffins are all the rage. Just like my bakery style blueberry muffins, these yummy muffins are loaded with juicy berries too. As a matter of fact, I promise you’ll get that wonderful raspberry flavor in each and every bite!
These muffins are so moist and juicy. And, the sugar crusted tops makes them so tasty!
Preheat the oven to 375 degrees F. Line a muffin tin with cupcake papers and spray with non-stick cooking spray.
In a medium bowl, place the flour, baking powder and salt. Whisk together and set aside.
In a large mixing bowl beat the butter and sugar until light and creamy, approximately two (2) minutes. Next, add the eggs one at a time, beating well after each addition.
Add the vanilla extract and beat until blended again.
With a spoon, stir in half of the flour, then half of the milk. Repeat, stirring with each addition just until blended.
Gently fold in the raspberries, being careful not to over mix and mash the berries too much. What a beautiful muffin batter!
Using a large (3 ounce) cookie scooper place the batter into the prepared muffin tin with cupcake liners. Then generously sprinkle with sugar.
Note: Level the scooper for this recipe to insure you get 12 muffins out of the batter.
Bake in a preheated 375 degrees F oven for 30 minutes, or until the tops are light golden brown and a little firm to the touch.
Note: Check the muffins at 25 minutes because oven temperatures may vary and you don’t want to over bake them.
Let the muffins cool in the tin a few minutes before removing them to a cooling rack.
These sugar crusted raspberry muffins are awesome just the way they are, there’s really no need for butter or honey.
Sugar Crusted Raspberry Muffins
Ingredients
- 2 cups unbleached or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh raspberries, approximately 6 ounces
For the tops:
- 3 tablespoons white sugar
Instructions
Preheat oven to 375 degrees F. Line a muffin tin with papers and spray with non-stick cooking spray.
- In a medium bowl, place the flour, baking powder, and salt. Whisk together and set aside.
- In a large mixing bowl beat the butter and sugar until light and creamy, approximately 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until blended again.
- With a spoon, stir in half of the flour, then half of the milk. Repeat, stirring with each addition just until blended.
- Gently fold in the raspberries, being careful not to over mix and mash the berries too much.
- Using a large (3 ounce) cookie scooper place the batter into the prepared muffin tin and cupcake liners. Then generously sprinkle with sugar.
- Bake in a preheated oven for 25-30 minutes, or until the tops are light golden brown and a little firm to the touch.
- Let the muffins cool in the tin a few minutes before removing them to a cooling rack.
Notes
- Level the scooper for this recipe to ensure you get 12 muffins out of the batter.
- Check the muffins after baking for 25 minutes because oven temperatures may vary and you don't want to over bake them.
- If the muffins stick to the tin, run a knife under the tops and gently remove.
Nutrition
Looking for more delicious berry recipes?
Here are a few you might also enjoy!
Copycat Outshine Strawberry Fruit Bar Recipe
Bakery Style Blueberry Muffins
Simple Strawberry Sauce
I would like to wish my Dad a very Happy Father’s Day! He has always been there for me and still is one of my biggest fans. He is loving, kind, funny and super handy when it comes to fixing things around the house. I love you Dad!
Happy Father’s Day to my sweet husband, John too! He is always there for me and our children. He is loving, generous, hard working and funny, along with so many other amazing qualities. He also makes many of the delicious savory dishes here on My Sweet Mission. I am very blessed to have these two wonderful men in my life!
Happy Father’s Day to each and every father! And, if you have a father make sure to treat them extra special today and make them a yummy dessert!
Dad says “thanks” for the sweet comments today! Also, if you haven’t tried these muffins, you should, they are amazing!
He’s welcome Mom and thanks for the nice comments about our Sugar Crusted Raspberry Muffins, I know Dad sure loved them! ~Heather
I love muffins.Looks so delicious and yummy muffins.
Thanks for recipe
Hello and thank you for stopping by My Sweet Mission to check out my Sugar Crusted Raspberry Muffins, I love muffins too! Hope you enjoy the recipe and have a sweet day! ~Heather
Beautiful and tasty muffins… I love the sugar crust.
Thanks Margaret for the nice comments about our Sugar Crusted Raspberry Muffins, I love the sugar crust too! ~Heather
Gorgeous muffins!
Hi Jenn, thanks for checking out my Sugar Crusted Raspberry Muffins! ~Heather
Yum, indeed! These look delicious and perfect for summer breakfasts! Thanks for sharing at Fridays Unfolded!
You’re welcome Alison and thanks again for the party! Enjoy your weekend, Heather
Popping over from Fridays Unfolded. These look wonderful. Bookmarked the page!
Have a great weekend!
Thank you Mary for dropping by to check out my Sugar Crusted Raspberry Muffins and for bookmarking them! Hope you enjoy the recipe and you’re having a great weekend so far. ~Heather
I always love your muffin recipes Heather, these sound wonderful! Thanks for sharing at What’d You Do This Weekend?!
You’re welcome Joy and you’re so sweet! Thanks again for the fun party and have a great day! ~Heather
These look so yummy. Pinned & shared. I can’t wait to try them. I’m hoping to get some baking in tomorrow. Just wish I had raspberries now. Maybe next time. Thanks for joining the party!! Hope your summer is going great.
You’re welcome Theresa and thanks for the fun party each week, the nice comments about my Sugar Crusted Raspberry Muffins and for pinning them – you’re so sweet! My summer’s been great so far and I hope yours is going great too! ~Heather
Delightful!!! Thank you for this beautiful recipe!!
You’re welcome Charlisa and thank you so much for letting us know you enjoyed our Sugar Crusted Raspberry Muffins! ~Heather
Went Raspberry picking yesterday. I made these this morning. This a keeper. Instead of vanilla used lemon. Was a big hit. Everyone loved them. Thanks for sharing
Hi Doris. Mmmm, lemon and raspberries sound delish! That’s awesome that everyone loved our Sugar Crusted Raspberry Muffins! You’re welcome and thank you for stopping by to let us know. ~Heather
LOVE these muffins! I don’t ‘bake then freeze’ too often, but really want to make another batch, while I have all my fresh raspberries, to freeze for company next month. Good idea or not? I’d love to hear from someone who has done it! Thank you!
Hi Kay. We haven’t frozen these before. But, we freeze fruit muffins all the time, because it’s just the two of us most of the time. But, we believe these should freeze well too. We’re so glad you love our Sugar Crusted Raspberry Muffins, thanks for letting us know! ~Heather