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Iced Raspberry Muffins

These Iced Raspberry Muffins are loaded with fresh raspberries and topped with a deliciously sweet cream cheese icing. The perfect way to start your day!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Cathy Trochelman

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1/2 c. sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. sour cream
  • 1/4 c. + 2 Tbsp. milk
  • 1 large egg
  • 1/2 stick unsalted butter melted and cooled
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. raspberry extract
  • 6 oz. raspberries
  • 2 Tbsp. flour
  • For icing:
  • 1/2 c. powdered sugar
  • 2 oz. cream cheese softened
  • 2 Tbsp. milk
  • Recipe adapted from The America's Test Kitchen Family Cookbook.

Instructions

  • Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with cooking spray.
  • Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl.
  • Whisk the sour cream, milk, egg, vanilla, and raspberry extract together in a separate bowl.
  • Mix the wet ingredients with the dry ingredients and stir gently to combine.
  • Add the melted butter and stir well.
  • Roll raspberries in flour to coat. Remove from flour and gently fold raspberries into batter.
  • Divide evenly among prepared muffin cups.
  • Bake approx. 25 minutes or until muffins are light golden brown.
  • Prepare icing by combining ingredients and mixing until smooth.
  • Remove muffins from oven; cool in pan 10 minutes, then remove from pan and top with icing.