Ready in: 30 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container for up to 3 days.
Quick Answer
To make Buttermilk Raspberry Muffins, combine dry and wet ingredients, fold in raspberries, bake, and enjoy the cozy flavors of the season.
If you’re like me, there’s something incredibly comforting about the aroma of freshly baked muffins wafting through your kitchen. As I prepare for the upcoming festivities in New York City—Thanksgiving and Christmas fill the air with anticipation—I’ve turned my focus to a delightful recipe that captures the season perfectly: Buttermilk Raspberry Muffins. Bursting with juicy raspberries and a tender crumb, these muffins have become a staple in my home during the cooler months.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Deliciously moist and tender muffins thanks to the addition of buttermilk.
- Sweet and tangy flavor from fresh or frozen raspberries.
- Quick and easy to prepare, making them perfect for busy mornings.
- Perfect for sharing at gatherings or enjoying during cozy winter breakfasts.
- Can be stored for several days or frozen for later enjoyment.
Ingredients
Gather the following ingredients to make these scrumptious muffins:
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk (make your own by adding a tablespoon of lemon juice to regular milk)
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
Filling
- 1 cup fresh or frozen raspberries (do not thaw if using frozen)
How to Make Buttermilk Raspberry Muffins (Step-by-Step)
Follow these simple steps to create your delicious muffins.
Step 1: Preheat the Oven
First things first, preheat your oven to 375°F (190°C). This will fill your kitchen with warmth and excitement as you prepare to bake.
Step 2: Prepare the Muffin Tin
Grease a standard 12-cup muffin tin or line it with paper muffin liners. This ensures easy removal of your muffins after baking.
Step 3: Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This creates a soft, powdery mixture that brings back fond memories of baking with family.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth. The mixture should become creamy with a beautiful sheen.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Remember, overmixing will lead to tough muffins—stop when the batter still has a few floury bits.
Step 6: Fold in Raspberries
Gently fold in the raspberries, letting their bright, ruby-red color enliven the batter and provide a delightful tartness.
Step 7: Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about ¾ full. I always sneak a taste of the batter; it’s simply irresistible!
Step 8: Bake
Bake in your preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The rising muffins and their aroma are a joy!
Step 9: Cool and Serve
Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy.
Common Mistakes to Avoid
- Don’t skip the greasing or lining of the muffin tin.
- Avoid using cold buttermilk; it should be at room temperature for proper mixing.
- Don’t overfill the muffin cups—filling to about ¾ full is perfect.
Tips and Tricks for Success
- Use room temperature ingredients for better incorporation into the batter.
- Choose fresh raspberries for the best flavor and texture.
- Be careful not to overmix to keep the muffins fluffy and tender.
- Try to resist snacking on the batter before baking; it’s that good!
Variations
- Substitute milk with a plant-based alternative for a dairy-free version.
- Add lemon zest for extra brightness.
- Incorporate chocolate chips for a sweet twist.
- Try using other berries like blueberries or blackberries.
How to Serve
- Serve warm with a pat of butter or a drizzle of honey.
- Pair with a side of yogurt for a wholesome breakfast.
- Enjoy alongside a warm beverage, such as tea or coffee.
Make Ahead and Storage
- Make Ahead: You can prepare the batter the night before and store it in the refrigerator.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Reheating: Warm muffins in a preheated oven at 350°F (175°C) for a few minutes.
- Freezing: After cooling completely, wrap muffins in plastic wrap and place them in a freezer bag. They keep well for up to three months.
Recipe Notes / What I Learned
While testing this recipe, I discovered how making buttermilk from scratch is as simple as adding lemon juice to regular milk. The balance of sweetness from the sugar and tartness from the raspberries creates a delightful harmony that brightens any winter morning.
Yield and Serving Size
Yield: 12 muffins · Serving Size: 1 muffin
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 3g protein · 30g carbs · 6g fat
Delicious Buttermilk Raspberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Grease a standard 12-cup muffin tin or line it with paper muffin liners.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
FAQs
1. Can I use almond milk instead of buttermilk?
Yes, you can substitute almond milk for buttermilk, but to mimic the acidity of buttermilk, add a teaspoon of vinegar or lemon juice to the almond milk before using.
2. Can I use frozen raspberries in this recipe?
Absolutely! If you’re using frozen raspberries, do not thaw them before adding to the batter. This will help prevent excess moisture in the muffins.
3. How can I make these muffins healthier?
You can substitute whole wheat flour for half of the all-purpose flour, reduce the sugar, or add in some oats for extra fiber.
4. What should I do if my muffins are too dense?
Dense muffins are often a result of overmixing the batter. Mix until just combined and avoid pressing down on the mixture too much.
5. How do I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days, or you can refrigerate them for up to a week. For longer storage, wrap them individually and freeze for up to three months.
