I was unsure about the sugar because I really didn't want sweet cupcake-like muffins, but at the same time, raspberries are fairly tart so I didn't want muffins that were inedible. In the end I decided to double the sugar and I'm glad I did. The resulting muffins were mildly sweet with excellent tart raspberry flavor. I also added 1/4 t nutmeg and 1/2 t salt to bring out the other flavors, and I used two pints of raspberries -- probably more like 1 1/2 cups. If you want raspberries in every bite, I recommend that amount (or maybe even more!). Overall a nice dense, chewy muffin that allows the raspberry flavor to shine through.
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I was unsure about the sugar because I really didn't want sweet cupcake-like muffins, but at...