Muffins are a staple, and when you make them with fresh ( or frozen !) fruit, they also become an excellent breakfast or snack. These Raspberry Muffins made with vanilla sugar are no exception with a simple recipe for a small batch they quick to prepare and ready to enjoy!
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It’s pretty hard to go wrong with a muffin. From stick to your rib heartiness, to sweet chocolaty treats – muffins are pretty much where it’s at. I like to experiment with the fruit we have on hand, and a cup of berries that are past their prime are going to go further in a small batch of muffins than on their own.
Use fresh picked, frozen, farmer’s market or grocery store purchased berries for these – whatever works for you.
Raspberry Muffins with Vanilla Sugar
- I cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vanilla sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 cup raspeberries
Note: Make 1/2 cup vanilla sugar by mixing 1/2 cup granulated sugar with 1/2 tsp vanilla extract
- Preheat oven to 375 F
- Mix flour, baking powder, salt and vanilla sugar and set aside.
- In a separate bowl, mix milk, melted butter and egg.
- Stir milk mixture into flour mixture and then gently stir in the raspberries
- Line a muffin pan with muffin cups
- Use a 1/4 cup Portion Scoop to fill muffin cups
- Bake for 15 to 20 minutes – until tops are browned.
- Cool on wire wrack and enjoy!
Like this recipe?
You’ll love our Rhubarb Mini Muffins and our Mini Pumpkin Muffins and I would be remiss if I left out our Tea Party Muffins – they really are the sweetest things.
Check out our other fresh fruit recipes too like our Homemade Strawberry Shortcake, this perfectly sweet and perfectly tart Rhubarb and Strawberry Pie and these killer Waffles & Strawberry Sauce.
See it on Share Your Style