Sugar-Crusted Raspberry Muffins


A few years ago, I visited a friend who took me to see her friend, who had just recently had a baby. I remember being totally impressed with how together this woman was, despite her chaotic schedule, recovering health and our last-minute visit — to the point where she sat us down and busted out fresh baked goods in what seemed like mere minutes. It was like magic! Just make a pot of tea and that’s that. I promised myself that I would learn from her and stock up on frozen pre-prepped items to make entertaining guests stress-free. Never did get around to it, though. Until now. I was already cooking extra dishes for freezing, so it seemed like a good enough time to stock up on baked goodies as well. Like these muffins!


Ingredients pile. While digging through the downstairs freezer (the huge kind that you can fit dead bodies in), I found several bags of raspberries from last year’s harvest. Getting the chance to use our own fruit is always cool. Half of them ended up being consumed in smoothies, but I set aside enough for a double batch of this recipe.

I pretty much used Real Simple’s Sugar-Crusted Raspberry Muffin recipe right out of the box. Everything translates over fairly easily into Finnish ingredients. There’s always a bit of flour confusion since they classify a bit differently here, so I’ll note that I usually use cake/pastry flour with 12% protein for muffins. Look for something that says “erikoisvehnäjauho”,“leivontakarkea vehnäjauho”or “ydinvehnäjauho”. (Thanks go once again to the Nordic Recipe Archive‘s endlessly helpful ingredient translations.)

Sugar-Crusted Raspberry Muffins

Serves 12
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Serve Hot
Website Real Simple
Sugar-Crusted Raspberry Muffins


  • 2 cups all-purpose flour (about 4.75 dL erikoisvehnäjauho, for those of us in Finland)
  • 3/4 cups sugar (1.75 dL)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted (1.2dL)
  • 3/4 cups milk (1.75 dL. I use 1.5% lactose-free milk.)
  • 1 large egg
  • 1/4 teaspoon vanilla extract (or 1 tablespoon of vanilla sugar, for the Finns)
  • 1.5 cups fresh raspberries (3.5 dL. frozen is OK, if you just found them)


Preheat oven to 205C (400F). Place paper liners in muffin tray.
In a bowl, combine 1 3/4 cups (4 dL) of the flour, 1/2 cup (1.2dL) of the sugar, the baking powder, and salt. Add the butter and mix. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.
For freezing, I wrap each muffin in wax paper, then put 6 together in one plastic bag. Warm them up again for a few minutes in the oven, and they will taste almost like they were freshly baked.

Talk to me! Please remember to tick the "Notify me of follow-up comments" box below to receive email notification of replies.

  • Subscribe to Blog