Description
Sinful buttermilk raspberry muffins sing with fresh berry sweetness and tender crumb, promising pure breakfast bliss. Homemade goodness beckons with irresistible charm that pulls you straight into morning’s most delectable moment.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 ½ cups (180 grams) fresh raspberries (or frozen, unthawed)
- 1 cup (240 milliliters) buttermilk, room temperature
- ½ cup (115 grams) unsalted butter, melted and slightly cooled
- ¾ cup (150 grams) granulated sugar
Leavening and Seasoning Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Finishing Ingredients:
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Prepare the oven environment by heating to 375F (190C) and setting up a 12-cup muffin tin with protective liners or a light coating of non-stick spray.
- Create a dry ingredient foundation by thoroughly blending flour, granulated sugar, baking powder, baking soda, and salt in a spacious mixing vessel.
- Craft a liquid mixture by whisking buttermilk, melted butter, egg, and vanilla extract until smoothly integrated.
- Marry the liquid and dry components by gently incorporating them, using minimal strokes to prevent developing a tough texture.
- Delicately introduce whole raspberries into the batter, maintaining their structural integrity to ensure vibrant fruit pockets throughout.
- Distribute the batter evenly across muffin cavities, filling each compartment approximately three-quarters full. Optional: Enhance the surface with a sprinkle of coarse sugar for textural contrast.
- Position the muffin tin in the preheated oven, allowing the contents to transform for 18-22 minutes until a probing toothpick emerges clean and the tops display a golden-kissed complexion.
- After baking, permit the muffins a brief five-minute rest within the tin, then carefully transfer to a cooling rack to achieve complete temperature equilibration.
Notes
- Prevent soggy muffins by tossing fresh raspberries in a light dusting of flour before folding into the batter, which helps suspend them evenly and prevents sinking.
- Swap buttermilk with Greek yogurt or sour cream for a tangier flavor profile and maintain the same moisture level in the muffins.
- Customize the recipe by substituting raspberries with blueberries, blackberries, or a mixed berry blend for variety and seasonal adaptations.
- Store muffins in an airtight container at room temperature for 2-3 days, or freeze individual muffins wrapped in plastic wrap for up to one month to preserve freshness and enjoy later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg