Raspberry Muffin Recipe

Sunday breakfasts were always something I looked forward to every week as a kid and a tradition I try to carry on with my children. Since we go to church in the afternoon, we have time to make fun breakfasts each Sunday. Today on the menu was raspberry muffins and they were divine! You can find the recipe below. We paired them with scrambled eggs topped with fresh tomatoes from our garden. Summer eating with fresh fruits is my favorite!

Raspberry Muffin Recipe

Yields 12 muffins

1 3/4 cup flour

1/2 cup sugar

2 tsp. baking powder

1/4 tsp salt

1/2 cup melted butter

3/4 cup milk

1 egg

1/4 tsp vanilla

1 1/2 cup fresh raspberries

Preheat oven to 400 degrees. Fill a muffin tin with paper liners. Combine the flour, sugar, baking powder, salt and butter. Mixture will be crumbly. Whisk the milk, eggs and vanilla and add it to the flour mixture. Batter will be lumpy. Gently fold in the raspberries. Fill each muffin liner to about 3/4 full. Sprinkle with sugar. Bake for 17-20 minutes. Muffins are done when a toothpick inserted comes out clean. Cool for 5 minutes, remove from pan and serve warm!