Sugar-Topped Raspberry Muffins

Sugar-Topped Raspberry Muffins

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

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

12

muffins

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
  1. Heat oven to 375ºF. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
  2. 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.
  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Baking for Today
Add a little sparkle to your baked goods by sprinkling a bit of sugar or even colored sugar over muffins or cookies before baking.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 170
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 210mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 13g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.