Buttermilk Raspberry Muffins are a delightful treat that combines the tanginess of buttermilk with sweet, juicy raspberries. They are soft, fluffy, and bursting with flavor, making them perfect for breakfast or a snack any time of day. Whether you’re enjoying a quiet morning or sharing with family and friends, these muffins won’t last long!
Table of Contents
Why Make This Recipe
Making Buttermilk Raspberry Muffins is a fantastic way to enjoy fresh or frozen raspberries. This recipe is simple and quick, making it ideal for busy mornings or lazy weekends. Plus, the muffins are great for meal prep, so you can enjoy them throughout the week. Trust me, once you try them, you’ll want to make them again and again!
How to Make Buttermilk Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen raspberries
Directions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix!
- Gently fold in the raspberries, taking care not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Buttermilk Raspberry Muffins
Serve these muffins warm with a pat of butter or enjoy them on their own. They pair well with a cup of coffee or tea, making them a perfect afternoon snack. You can also serve them as a sweet breakfast option for family gatherings.
How to Store Buttermilk Raspberry Muffins
To store the muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place the muffins in a freezer-safe bag or container. They will stay fresh for up to 3 months.
Tips to Make Buttermilk Raspberry Muffins
- Make sure your butter isn’t too hot when you mix it with the other wet ingredients; otherwise, it can cook the eggs.
- Gently fold in the raspberries to keep their shape and avoid turning your batter purple!
- Feel free to swap out the raspberries for other berries like blueberries or chopped strawberries if you want a different flavor.
Variation
For a delightful twist, you can add lemon zest or a sprinkle of cinnamon to the batter. This will enhance the flavor and add a lovely aroma to your muffins!
Buttermilk Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen raspberries
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix!
- Gently fold in the raspberries, taking care not to crush them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure your butter isn’t too hot when you mix it with the other wet ingredients; otherwise, it can cook the eggs.
- Gently fold in the raspberries to keep their shape and avoid turning your batter purple!
- Feel free to swap out the raspberries for other berries like blueberries or chopped strawberries if you want a different flavor.
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FAQs
1. Can I use frozen raspberries?
Yes, you can use frozen raspberries! Just make sure to fold them in gently, as they can be softer than fresh ones.
2. How do I know when the muffins are done baking?
Check by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done!
3. Can I make these muffins ahead of time?
Absolutely! You can make them and store them in an airtight container. They’re great for meal prep!
