Sugar-Crusted Raspberry Muffins

Here is a kid friendly recipe using fresh raspberries.


  • 2 cups flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, melted
  • ¾ cup milk
  • 1 egg
  • ¼ tsp vanilla
  • 1 ½ cups fresh raspberries


  1. Heat oven to 400 degrees F. Line 12-cup muffin tin with paper liners or coat it with cooking spray.
  2. In a medium bowl, combine 1 ¾ cups of the flour, ½ cup sugar, the baking powder, and salt. Add the butter and stir to combine.
  3. 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.
  4. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup ¾ full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.

Recipe adapted from

Sugar-Crusted Raspberry Muffins