Source: Gwen Burghart
|1 1/2 cups
Note from Gwen: I usually use one bag of frozen raspberries - I actually prefer the frozen to fresh because you can mix them in a bit more and they don't break up quite so fast. If I double the recipe, I still only use one bag of raspberries and they are still fine.
Also, one can use other similar fruits.
Note: the sugar on the tops helps to offset the tartness of the muffin, as well as provide a nice look and "crust" effect.