Now that the majority of my holiday recipes have been posted, I am trying to catch up on things I made before the whirlwind of holiday baking began.  A couple of weeks ago we took a short trip to visit my cousin’s family in Charlotte, NC.  I always try to bring a small gift to show my appreciation for the hospitality provided, so this time I brought a basket of assorted muffins.  There were other guests visiting at the same time and I thought something everyone could snack on throughout the day would be a good idea.  In addition to these raspberry muffins, I brought lemon poppy seed and chocolate cherry muffins.  All three varieties were a huge hit with everyone.  I enjoyed them all as well, but I LOVED these raspberry muffins.  I wish I had made an extra batch to keep at home for ourselves :)

Recipe Rewind: tried and true favorites I’ve made recently
Penne a la Betsy

Raspberry Muffins
Yield: 12 muffins


6 tablespoons unsalted butter, melted and cool
3/4 cup packed dark brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. fleur de sel
2 rounded cups raspberries
coarse sugar, for sprinkling (optional)

Preheat oven to 400 degrees F.  Position a rack in the middle position in the oven.  Prepare a muffin pan by lightly greasing the wells or fitting with paper liners.

In the bowl of an electric mixer, combine butter, brown sugar, milk and egg.  Mix on medium-low speed until well combined.  In a separate bowl, whisk together flour, baking powder, cinnamon and fleur de sel.  Add the dry ingredients to the mixing bowl and mix on low speed until just incorporated.  Gently fold in the raspberries with a spatula.

Divide the batter evenly between the prepared muffin cups.  Sprinkle coarse sugar over the top (if using).  Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Transfer to a wire rack and allow to cool completely.

Source: adapted from Confections of a Foodie Bride