Name: Fresh Raspberry Muffins
Ingredients: 2 cups fresh raspberries, divided; 2 large eggs; 3/4 cups whole milk; 4 tablespoons butter, melted; 1 vanilla bean, seeds scraped from pod; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon sea salt; 2/3 cup granulated sugar; 3 tablespoons coarse sugar

Description

Fresh raspberries and vanilla bean make for a simple raspberry muffin recipe.

Ingredients

2 cups fresh raspberries, divided
2 large eggs
3/4 cups whole milk
4 tablespoons butter, melted
1 vanilla bean, seeds scraped from pod
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2/3 cup granulated sugar
3 tablespoons coarse sugar

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Instructions

Preheat oven to 400F degrees.
Line a 12-cup standard muffin tin with liners.
In a large bowl, whisk together the eggs, milk, melted butter and seeds from the vanilla bean.
In medium bowl, sift together the flour, baking powder, salt and sugar. Stir the dry ingredients into the wet ingredients just to blend; don’t over mix.
Gently fold in the fresh raspberries.
Divide the batter evenly among 12 standard muffin cups. Generously sprinkle the coarse sugar on top of each muffin and if desired place a few raspberries on top and gently press in.
Bake for 20 minutes or until the muffins are golden brown and a cake tester inserted in the center comes out clean.
Remove from oven and cool slightly on a wire rack before serving warm with cold butter and a glass of red wine.

Notes

This recipe has been adapted for my high altitude kitchen. To make at sea level, the only adjustment you need to make is increasing the sugar by 2 tablespoons.