Happy summer! In a couple of weeks, we'll be picking wild black raspberries from the old bushes on our property. Every summer I ask the kids to pick me at least 1-1/2 cups of raspberries so I can make these muffins. I bake a dozen, and they are gone within 24 hours. I think the thing that makes them so good is the texture - they're moist and dense, and the berries add the perfect sweetness. Be sure not to over mix or over bake these - if you do, they'll turn out tough and dry. I used store-bought raspberries here since our bushes aren't ready for picking yet. They were just as delicious, though I do prefer the smaller, wild raspberries. You can substitute other kinds of berries if you wish. These are perfect for a Saturday morning on the porch with a cup of coffee, or an afternoon snack with some ice-cold lemonade. Enjoy!
(Recipe adapted from Mad About Muffins, by Dot Vartan)
Here's what you need:
- 5 Tbsp. butter, softened
- 1 c. granulated sugar, plus extra for sprinkling
- 3 c. all-purpose flour
- 2-1/2 tsp. baking powder
- 1 tsp. salt
- 2 eggs, slightly beaten
- 1 c. half and half
- 1-1/2 to 2 c. (approximately) fresh raspberries
Preheat oven to 350 degrees. Grease or paper-line a standard sized muffin pan.
In a large bowl, cream together the butter and sugar. Add the eggs and mix thoroughly to combine. In a separate bowl, combine the flour, baking powder, and salt. Add this dry mixture to the wet mixture alternately with the half and half. NOTE: The batter will be very thick, and it may be necessary to add an additional Tbsp. of half and half if it seems too dry. It should look like this:
Fill each muffin cup with approximately 1 Tbsp. of batter. Place 5 or 6 raspberries (or more if your berries are very small) on top of the batter. Push 1 or 2 of them down into the batter. Then add an additional Tbsp. or so of batter over the top of the berries so they are mostly covered.
Bake at 350 degrees for 18 minutes or just until they are set and a toothpick comes out clean. Do not over bake - you don't want them to be brown. While they are still hot, sprinkle the tops with granulated sugar.
Let muffins cool for 10 minutes before removing from pan. Recipe should yield 1 dozen.