Description
Raspberry-studded buttermilk muffins deliver pure morning comfort with homestyle charm. Sweet morning magic blooms from simple ingredients, promising a delightful breakfast companion you’ll crave again and again.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml / 250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
Wet Ingredients:
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml / 113 g) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
Fruit Ingredient:
- 1 1/2 cups (225 g) fresh or frozen raspberries (if using frozen, do not thaw)
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Prepare the oven environment by setting the temperature to 375°F and arranging paper liners in a muffin tin, ensuring even coating with a light spray or butter.
- Create a dry ingredient foundation by combining flour, sugar, baking powder, baking soda, and salt in a spacious mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Craft a liquid mixture by blending buttermilk, melted butter, eggs, and vanilla extract in a separate container, stirring until the components integrate smoothly.
- Merge the dry and wet ingredients gently, using a folding technique that maintains a slightly lumpy texture, avoiding aggressive mixing which can toughen the batter.
- Incorporate fresh raspberries with delicate movements, preserving their structural integrity and preventing unnecessary crushing during integration.
- Distribute the batter across muffin cups, filling each approximately three-quarters full, with an optional sprinkle of turbinado sugar for a crisp, caramelized exterior.
- Position the muffin tin in the preheated oven, allowing 18-22 minutes of baking time until a clean toothpick emerges from the center of a muffin.
- Let muffins rest in the tin for five minutes, then transition to a wire cooling rack to achieve complete temperature equilibration.
Notes
- Fold ingredients gently to maintain light, fluffy texture and prevent tough muffins from overmixing.
- Use fresh or frozen raspberries, ensuring frozen berries are not thawed to prevent color bleeding into batter.
- Swap buttermilk with Greek yogurt or sour cream for similar tangy flavor and moisture if buttermilk unavailable.
- Reduce sugar content by 25% and substitute whole wheat flour for a healthier alternative without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg