Description
Moist buttermilk raspberry muffins bring sunshine to breakfast tables with their delightful tangy sweetness. Sweet raspberries nestled in tender crumb promise pure morning pleasure you’ll savor from first delicious bite.
Ingredients
Scale
Muffin Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Fruits and Additions:
- 1 1/2 cups fresh raspberries
- 2 tbsp lemon zest
- 2 tbsp turbinado sugar (for topping)
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly combined.
- In a separate bowl, blend buttermilk, melted butter, eggs, and vanilla extract until smooth and well-integrated.
- Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined. Avoid overmixing to prevent dense muffins.
- Carefully fold in fresh raspberries and lemon zest, distributing them evenly throughout the batter.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle turbinado sugar generously over the top of each muffin for a delightful crunchy texture.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, enjoying the burst of raspberry and subtle lemon brightness in each bite.
Notes
- Check raspberry freshness to ensure maximum flavor and prevent soggy muffins.
- Frozen raspberries work perfectly when fresh ones aren’t available; just don’t thaw before adding to batter.
- Substitute buttermilk with yogurt or milk mixed with lemon juice for similar tangy moisture.
- Reduce sugar by 25% for a less sweet version or use alternative sweeteners like honey or maple syrup for dietary modifications.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 185
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg