Raspberry Buttermilk Muffins

Raspberry Buttermilk Muffins
Raspberry buttermilk muffins

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.

A raspberry buttermilk muffin just sounds delicious. 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.

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
  • Lemon zest – Lemon zest adds a little extra brightness

If you’re looking for other muffin ideas here are some other great options:

Raspberry Buttermilk muffins

Raspberry Buttermilk Muffins

5 from 1 vote
Print Pin Rate
Prep: 10 minutes
Bake: 30 minutes
Servings: 6 Muffins


  • 260 g AP Flour 2 cups
  • 2 tsp Baking powder
  • ½ tsp Salt
  • ¼ cup Unsalted butter melted, cooled
  • 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


  • 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 egg to wet mixture and whisk thoroughly, after combined repeat with second egg.
  • Add lemon zest, vanilla and buttermilk and whisk 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 22 minutes. 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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