Buttermilk Raspberry Muffins

Why You’ll Love This Recipe

• Bursting with Flavor: Fresh or frozen raspberries give these muffins a pop of juicy sweetness.
• Tender and Moist: Buttermilk ensures the muffins stay soft and tender without being overly dense.
• Quick and Easy: From mixing to baking, you can whip up a batch in under 30 minutes.
• Customizable: Add a cinnamon-sugar topping or experiment with other fruits to suit your taste.
• Make-Ahead Friendly: These muffins store and reheat beautifully, making them perfect for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)
• 1 tablespoon all-purpose flour (to coat raspberries)

For the Topping (optional):

• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon

Directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the tin with non-stick spray.
2. Mix the Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Mix the Wet Ingredients:
   In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
4. Coat the Raspberries:
   Toss the raspberries with 1 tablespoon of flour to prevent them from sinking in the batter.
5. Combine the Wet and Dry Ingredients:
   Gently stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing; some lumps are okay.
6. Fold in the Raspberries:
   Carefully fold the raspberries into the batter, being gentle to keep them whole.
7. Fill the Muffin Cups:
   Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Add Topping (Optional):
   If desired, mix the sugar and cinnamon together and sprinkle over the tops of the muffins.
9. Bake the Muffins:
   Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
10. Cool and Serve:
    Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Servings and Timing

• Servings: Makes 12 standard muffins.
• Prep Time: 10 minutes.
• Cook Time: 18-22 minutes.
• Total Time: Approximately 30 minutes.

Variations

• Fruit Substitutions: Use blueberries, blackberries, or chopped strawberries instead of raspberries.
• Add-ins: Incorporate chocolate chips, chopped nuts, or shredded coconut for extra texture and flavor.
• Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for a zesty note.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap the muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Reheating: To reheat, microwave a muffin for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes.

FAQs

1. Can I use frozen raspberries?

Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to prevent excess moisture.

2. What can I substitute for buttermilk?

You can use a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

3. Can I make mini muffins?

Yes, use a mini muffin tin and reduce the baking time to about 12-15 minutes.

4. How do I prevent the raspberries from sinking?

Toss the raspberries in a little flour before folding them into the batter.

5. Can I make these muffins dairy-free?

Substitute the buttermilk with a non-dairy milk and vinegar mixture, and use plant-based butter.

6. How do I ensure the muffins stay moist?

Do not overmix the batter and avoid overbaking. Store them properly to retain moisture.

7. Can I double the recipe?

Yes, simply double the ingredients and bake in batches as needed.

8. What’s the best way to measure flour for this recipe?

Spoon the flour into your measuring cup and level it off with a knife for accuracy.

9. Can I skip the cinnamon-sugar topping?

Absolutely, the muffins are delicious even without the topping.

10. How do I know the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.

Conclusion

These Buttermilk Raspberry Muffins are the perfect combination of tangy, sweet, and moist. Easy to make and endlessly adaptable, they’re a wonderful addition to any breakfast or snack lineup. Try them today and savor the irresistible flavor of raspberries in every bite.

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