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Raspberry Muffins
Make Mother's Day a little sweeter with Raspberry Muffins, adapted from the Dewberry Jewels in Stop and Smell the Rosemary.
Adapted from the Dewberry Jewels in Stop and Smell the Rosemary
½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups sugar, plus more to sprinkle on the muffin tops
2 large eggs, at room temperature
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 ½ cups fresh raspberries
Preheat the oven to 375 degrees. Lightly grease a muffin pan. Cream the butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift the flour, baking powder, and salt into a small bowl. Add the flour mixture to the butter mixture, alternating with the milk. Fold in the raspberries. Divide the batter evenly among the muffin cups. Sprinkle the tops with sugar. Bake 30 minutes, or until golden brown.
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