Buttermilk Raspberry Muffins are a delightful treat that combines the tangy richness of buttermilk with the sweet, slightly tart flavor of fresh raspberries. These muffins are light and fluffy, with a golden-brown top that gives way to a moist, tender crumb. They are perfect for a morning breakfast, a mid-day snack, or even as a sweet end to a meal. These muffins are versatile and loved by all ages.
Why You Will Love Buttermilk Raspberry Muffins
I think you will really fall for these muffins because they offer a delightful blend of flavors that are sure to brighten your day. The buttermilk gives them a lovely little tang that balances the sweet berries just right. It also contributes to the incredibly tender texture of the muffins. Bursting with raspberries in each bite, these muffins are not overly sweet. This makes them perfect for those who appreciate the natural sweetness of the berries. They are an excellent choice for anyone looking for a satisfying, fruit-filled treat that is not weighed down by excess sugar.
Expert Tips and Tricks
Here are a few little secrets I have learned for making these muffins turn out perfectly every time.
- Avoid Overmixing: Mixing the batter just enough is key. Stir only until the ingredients are just combined to ensure the muffins remain light and fluffy.
- Fresh or Frozen Berries: Whether your raspberries are fresh or frozen works well. If they are frozen, do not let them thaw before stirring them in to prevent them from coloring the batter too much.
- Buttermilk Substitute: If you do not have buttermilk, I have a trick. You can make a quick substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes.
- Proper Filling: Fill the muffin cups about three quarters full. This allows space for the muffins to rise nicely without spilling over the sides.
Recipe Variations and Possible Substitutions
One of my favorite things about baking is how you can switch things up a bit. Here are some ideas for these muffins.
- Berry Variations: Feel free to swap the raspberries with your favorite berry. Blueberries, blackberries, or chopped strawberries all work wonderfully.
- Add Nuts: Adding some chopped nuts like walnuts or almonds gives a lovely crunch and a nutty flavor.
- Gluten-Free: If you need a gluten-free option, a good gluten-free flour blend works great here instead of regular all purpose flour.
- Dairy-Free: For a dairy-free version, swap the buttermilk for a plant milk mixed with one tablespoon of vinegar to achieve a similar tangy effect.
Serving and Pairing Suggestions
I love enjoying these muffins while they are still warm from the oven. A little pat of butter melting on top is pure heaven. Or try them with some cream cheese or your favorite jam for an extra treat. They are perfect with a simple cup of coffee, tea, or even a glass of milk. If you are making brunch, these muffins are a wonderful sweet contrast to savory dishes like omelets or quiches.
Frequently Asked Questions
Yes, you can use frozen raspberries. Do not thaw them before adding them to the batter.
Store cooled muffins in an airtight container at room temperature for up to 3 days.
Buttermilk adds tanginess and helps create a tender texture in the muffins.
Yes, you can add a simple streusel topping before baking for extra texture and sweetness.
Lightly coating the raspberries in a tablespoon of flour before folding them into the batter can help them stay suspended.
A toothpick inserted into the center of a muffin should come out clean when they are fully baked.
Easy Buttermilk Raspberry Muffins Recipe (Moist & Fluffy!)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: muffins
- Method: Oven
Description
These Buttermilk Raspberry Muffins are wonderfully soft and packed with juicy berries, creating an irresistible mix of sweet and tangy flavors perfect for any time of day!
Ingredients
- 2 cups (250 grams) all purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 half teaspoon (3 grams) salt
- 1 half cup (115 grams) unsalted butter, melted and cooled
- 1 cup (200 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (240 ml) buttermilk
- 1 teaspoon (5 ml) vanilla extract
- 1 and 1 half cups (220 grams) fresh or frozen raspberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a standard 12 cup muffin tin with paper liners or grease it well with cooking spray.
- Get a large mixing bowl. Whisk together the all purpose flour, baking powder, and salt in that bowl.
- In a separate mixing bowl, whisk the cooled melted butter with the sugar. Add the eggs one by one, beating well after you add each egg. Mix in the buttermilk and vanilla extract.
- Pour the dry ingredients gradually into the wet ingredients. Stir just until everything is combined and no dry streaks remain. Be careful not to overmix. Gently fold the raspberries into the batter.
- Spoon the muffin batter into the prepared cups in the muffin tin. Fill each cup about three quarters of the way full.
- Place the tin in the preheated oven. Bake for 25 minutes. The muffins are done when the tops look golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
Topping: For a little extra crunch and nice look, sprinkle a small amount of coarse raw sugar on top of the batter in each muffin cup before baking them.
Uniform Raspberries: To help the raspberries spread out nicely through the batter, you can lightly toss them with a tablespoon of flour before gently folding them in.
Moisture Retention: Make sure you do not overmix the batter. Overmixing can make the muffins tough instead of tender and moist.
Nutrition
- Serving Size: 1
- Calories: 233
- Sugar: 18g
- Sodium: 262mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 52mg
