Well I wish they were hand picked. My baby raspberry plant isn't producing yet, actually it doesn't even look like it's going to survive. For that reason I couldn't resist the raspberries at the market. So yummy! They looked so good I bought too many and can't eat them all so what to do with the surplus?
Warm, fresh raspberry muffins stuck out in my mind. It has not been feeling like summer lately around these parts- rain and storms all day, all week, all month. So raspberry muffins seemed like the best fix for these cozy, rainy summer days.
I found this recipe awhile back in Real Simple and tucked it away until inspiration hit - like today. I am not a baker or a photographer but I thought it would be fun to share the recipe with you all. It is a super easy muffin recipe. If I can make it edible (even yummy) then you can certainly whip these puppies up!
Sugar-Crusted Raspberry Muffins (Real Simple)
2 cups all-purpose flour
3/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup whole milk
1 large egg
1/4 teaspoon vanilla extract
1 1/2 cups fresh raspberries
Heat oven to 400* F. Line a 12 cup muffin tin with paper liners. In a medium bowl, combine 1 3/4 cups flour, 1/2 cup sugar, baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl and then fold into batter. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 - 20 minutes.