Make these sugar-topped muffins with the fresh red raspberries from your berry patch or the local farmers' market. Serve them warm at breakfast.

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Ingredients

Directions

  • Line 20 muffin cups with paper bake cups; set aside.

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  • In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.

  • In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.

  • With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.

For Topping:

  • In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.

  • Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins

Nutrition Facts

171 calories; 8 g total fat; 39 mg cholesterol; 135 mg sodium. 24 g carbohydrates;

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