By Tracey
Cinnamon Raspberry Muffins
adapted from Gourmet, July 2006 (as seen on Annie’s Eats)
Ingredients:
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup milk (I used 1%)
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups raspberries
- coarse sugar for sprinkling (optional)
Directions:
Preheat oven to 400 F with a rack in the center. Place paper liners in a muffin pan with 12 wells.
In a medium bowl, whisk the butter, brown sugar, milk, and egg until well combined. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. Add the wet ingredients to the dry and stir until just combined. Gently fold in the raspberries with a rubber spatula.
Divide the batter evenly among the prepared muffin cups. Sprinkle coarse sugar over the top of each, if using. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
Makes 12 muffins.
