Raspberry Muffins

Ingredients

• 7 tablespoons unsalted butter
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt (omit if using salted butter)
• 1 1/2 cups brown sugar, plus more for sprinkling
• 2-3 tablespoons wild oats
• 1 large egg
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup milk
• 1 3/4 cups raspberries

Directions

Preheat the oven to 375 degrees.

Butter a muffin tin (medium), and set aside.

In a large bowl, sift together flour, baking powder, and salt; set aside.

Cream butter and sugar until light and fluffy.

Add egg, egg yolks, and vanilla; mix until well combined.

Alternate adding reserved flour mixture and milk to bowl, beginning and ending with flour.


Gently fold in raspberries by hand.

Divide batter evenly among muffin tins; sprinkle generously with sugar and wild oats.

Bake until light golden, about 30-35 minutes.

Cool in pan 15 minutes.

Remove from pan; transfer to wire rack, and let cool completely.