Sugar-Crusted Raspberry Muffins.
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Alright, don't linger, let's practice this sugar-crusted raspberry muffins menu with 11 materials which are surely easy to acquire, and we have to process them at the very least through 10 actions. You should expend a while on this, so the resulting food could be perfect.
Composition for Sugar-Crusted Raspberry Muffins:
- Require 1 1/2 cups of all-purpose Flour.
- Provide 1/2 cup sugar.
- Provide 2 teaspoons for baking powder.
- You need 1/4 teaspoon of salt.
- Provide 4 ounces butter, melted.
- Prepare 3/4 cup of buttermilk.
- Prepare 1 large egg.
- Require 1 teaspoon vanilla extract.
- Need 1 1/2 cups raspberries –frozen.
- Need 1/4 cup for flour.
- Require 1/4 cup brown sugar.
Sugar-Crusted Raspberry Muffins how to cook:
- Heat oven to 375° F convection or 400 degree conventional.
- Line a 12-cup muffin tin with paper liners..
- In a medium bowl, combine 1 1/2 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt..
- Add the melted butter and combine..
- In a second bowl, whisk together the buttermilk, egg, and vanilla. Gradually add the buttermilk mixture to the flour mixture and stir until just combined; the batter will be lumpy..
- Toss the berries with the ¼ cup of flour in a bowl..
- Carefully fold the berry mixture into the batter..
- Fill each muffin cup 80% full. Sprinkle the batter with the brown sugar..
- Bake for 10-15 minutes in a convention oven add about five minutes for a conventional oven or until a toothpick inserted into the center of a muffin comes out clean..
- Serve warm..
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