Raspberry Muffins

This picture in now way does these muffins justice! I am pretty proud to say that after a couple homemade muffin fails I finally mastered it! They have a crispy snicker doodle like top but are very moist and soft in the middle! You should definitely channel your inner baker and make some up!

Instructions

2 Cups flower

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1 1/4 cup sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

1 1/2 cups fresh or frozen raspberries

2 Tablespoons Sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions

1. Line 20 muffin cups with paper bake cups; set aside.
2. In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
4. With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.
5. For Topping: In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.
6. Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins