Roxanne’s friend Sue Monaghan shared this recipe with us, and we are so appreciative! Prepare these using either fresh or frozen raspberries. They are a nice change of pace from blueberry.
Fresh raspberries freeze very well. Wash them gently so that they maintain their delicate shape, then pat dry with a paper towel. Arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer the berries to a freezer bag, seal and date the bag. Return them to the freezer, where they will keep for up to 1 year. There’s no need to thaw frozen raspberries before stirring them into the batter. Store leftover muffins in an airtight container and plan to serve within a day or two. Or store in the freezer for up to 3 months. Paper liners (optional).
- 11⁄2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoon baking powder
- 1 egg
- 1 1⁄2 cup milk
- 1/3 cup butter
- 1 cup fresh or frozen raspberries
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/4 cup sliced almonds
- 1 tablespoon butter, melted
- Muffins: In a large bowl, whisk together flour, sugar and baking powder. Set aside.
- In a medium bowl, whisk together egg, milk and butter. Stir into flour mixture until just blended. Gently stir in raspberries.
- Topping: In a small bowl, combine brown sugar, flour, almonds and butter.
- If desired, place paper liners in wells. Fill each well with about 11⁄2 tbsp (22 mL) batter. Sprinkle about 1 tsp (5 mL) topping over the batter in each well. Bake for 5 to 7 minutes or until a tester inserted in the center of a muffin comes out clean. Transfer muffins to a wire rack to cool. Repeat with the remaining batter and topping.