Best Raspberry Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Raspberries, frozen

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 tsp Salt
  • 6 tsp Sugar, coarse
  • 2 tsp Vanilla extract
  • 3/4 cup White sugar

• Oils & Vinegars

  • 1 tbsp White vinegar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Whole milk

Found on aburstofbeautiful.com

Description

Ingredients

• 1 cup whole milk
• 1 tbsp white vinegar
• 2½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup brown sugar
• ¾ cup white sugar
• ½ cup unsalted butter, softened
• 1 egg
• 2 tsp vanilla extract
• 1½ cups frozen raspberries
• 6 tsp coarse sugar

Directions

• Preheat oven to 425 degrees F. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.
• Combine milk and vinegar in a measuring cup. Stir and allow to sit for 5-10 minutes. Milk will thicken or curdle, effectively making buttermilk.
• In a medium bowl, combine flour, baking powder, baking soda and salt.
• Using an electric mixer, combine brown sugar, white sugar, butter, egg, vanilla and milk/vinegar in a large bowl and mix until combined.
• Add the dry mix until just combined, do not overmix.
• Fold in the frozen raspberries
• Scoop the muffin mixture into each cup, filling it to the top of the liner.
• Top each muffin with ½ tsp coarse sugar.
• Bake for 5 minutes at 425F and then reduce temperature to 350 and bake for 18-20 minutes until a toothpick can be inserted and removed cleanly.