Updated 7/13/2024
Raspberry buttermilk muffins sound like the perfect breakfast, at least to me. The sweet and tang of the buttermilk matches the sweet and tartness of the raspberries. These muffins are quick, easy and delicious. Muffins are one of those things that are pretty simple to make from scratch, and in my opinion MUCH better than store bought.
I love a good blueberry muffin as much as the next person, but as a berry lover sometimes I want something different. Blackberries and raspberries often duke it out as my favorite berry. I already have a few recipes with each: Blackberry Poppyseed Loaf or Raspberry Ice Box Cake for example.
I always feel store bought muffins are too sweet and have the wrong texture. The tops are so sticky and spongy. That’s why these raspberry buttermilk muffins are neither. Crunchy sugared tops and only lightly sweetened (by sugar) muffin. Leave the sweetness mostly to the berries, but also letting you taste the buttery muffin.
Baking Tips
These are and were developed as a raspberry buttermilk muffin, which I do advocate and prefer. That being said, I have made these with blueberries many times and it works just as well. The only swap you need to make is the fruit, using about the same amount – 1 pint of blueberries. Nothing else changes!
These can be made in two sizes – larger bakery style muffins (this size pan) or traditional muffin size (this is a great pan). I probably wouldn’t make these as mini muffins due to the size of the berries. Larger muffins WILL have a longer bake time, which is noted in the recipe card.
Raspberry Buttermilk Muffins Key Ingredients
- Raspberries – I made these with fresh raspberries but I’m sure frozen or another berry like blackberries, blueberries, etc could be swapped in.
- Buttermilk – Buttermilk gives these a rich taste with a subtle tang. If you don’t have buttermilk you could substitute with milk or heavy cream. I honestly haven’t tried using a DIY buttermilk, but I don’t see why it wouldn’t work.
- Lemon zest – Lemon zest adds a little extra brightness and pairs with the fruit perfectly.
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If you’re looking for other muffin ideas here are some other great options:
Ingredients
- 250 g AP Flour 2 cups
- 2 tsp Baking powder
- 1 tsp Salt
- 56 g Unsalted butter ¼ cup, melted
- 50 g Granulated sugar ¼ cup
- 55 g Dark brown sugar ¼ cup
- ¼ cup Vegetable oil
- 2 large Eggs room temperature
- 1 tsp Vanilla
- Zest of medium lemon
- ¾ cup Buttermilk room temperature
- 1 pint Raspberries
- Turbinado sugar sprinkling
Instructions
- Preheat oven to 425°F and grease muffin tin or line with paper/parchment liners
- In a small bowl, mix together flour, salt and and baking powder
- In a larger bowl, add cooled butter and both granulated and brown sugar and whisk together.
- Add in oil and combine.
- Add first egg to wet mixture and whisk/mix thoroughly, after combined repeat with second egg.
- Add lemon zest, vanilla and buttermilk and mix until homogenous.
- Add dry ingredients to wet and use a spatula to combine until just mixed.
- Add in raspberries and mix gently
- Fill muffin tin cups about ¾ full, and then sprinkle with turbinado sugar on top (optional)
- Bake on center rack of oven for 5 minutes at 425° and then reduce temperature to 350°F. If making large bakery style size muffins, they will bake for about 28-30 minutes total. If making smaller, traditional size muffins they will bake for about 20-22 minutes total. Muffins are done when tops are light golden brown.
- Remove from oven and muffin tin onto a wire rack to cool. Let cool for about 15 minutes before eating. Enjoy!
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