- 5 Tbsp. butter, softened
- 1 c. granulated sugar, plus extra for sprinkling
- 3 c. flour
- 2-1/2 tsp. baking powder
- 1 tsp. salt
- 2 eggs, slightly beaten
- 1 c. half and half
- 1-1/2 to 2 c. (approximately) fresh raspberries
Preheat oven to 350 degrees. Grease or paper-line a standard-sized muffin pan.
In a large bowl, cream butter and sugar together. Add the eggs, and mix until combined. In a separate bowl, combine the flour, baking soda, and salt. Add this dry mixture to the wet mixture, alternately with the half and half. Stir the batter just until combined and moistened. It will be a thick batter, and may be necessary to add an additional Tbsp. of half and half if conditions are very dry. Do not over stir.
Fill each muffin cup with 1 Tbsp. batter. Place 5 to 6 raspberries (or more if your berries are small) on top (press 1 or 2 down into the batter), and then add another Tbsp. or so of batter over top so the raspberries are mostly covered.
Bake for 18 minutes or until a toothpick comes out clean. Do not over bake - you don't want these to be very brown or they will be dry. While the muffins are still how, sprinkle the tops with granulated sugar. Allow to cool for 10 minutes before removing from pan.