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Delicious and simple raspberry muffins

Raspberry Muffins

These muffins are moist, tasty, and hard to stop eating!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 people
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 1 egg beaten
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 tablespoons vanilla yogurt (plain works also)
  • 1-1/2 cup fresh raspberries
For the glaze (optional)
  • 1 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk

Method
 

  1. Preheat oven to 400 degrees. Grease or paper-line a 12 count muffin tin
  2. In a large bowl combine flour, sugar, baking powder, and salt
  3. Cut in butter until mixture resembles coarse crumbs
  4. Add egg, milk, lemon juice, and yogurt; mix until the dry ingredients are just mixed in. (mixture will be moist, don't over mix)
  5. Fold in berries
  6. Bake for 20 minutes or until browned
  7. Take this time to clean the kitchen ;)
For the glaze (optional)
  1. While the muffins are cooling.
  2. In a small bowl combine the lemon juice and milk. Add the powdered sugar and whisk until smooth. (Add additional powdered sugar to make thicker, or more milk to make thinner)
  3. Drizzle glaze over COOLED muffins. (If preferred turn the muffin upside down and dunk the top into the glaze to cover the entire top).
  4. ENJOY!