Raspberry Buttermilk Muffins Recipe
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Description:
Indulge in these delightful Raspberry Buttermilk Muffins, perfect for breakfast, brunch, or a sweet snack. Moist and bursting with the tartness of fresh raspberries, these muffins pair wonderfully with a slather of butter. This recipe yields a batch of 12 muffins, each offering a delectable combination of sweetness and tanginess.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1 egg
- 1 cup buttermilk
- 1 cup fresh raspberries
Instructions:
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Preheat your oven to 400°F (200°C). Prepare your muffin tin by greasing or lining with paper liners.
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Combine the all-purpose flour, sugar, baking powder, and salt in a large mixing bowl. Stir until well mixed.
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Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the egg and buttermilk until well combined.
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Pour the egg and buttermilk mixture into the dry ingredients. Stir gently until the dry ingredients are just moistened. Be careful not to overmix; a few lumps are okay.
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Gently fold in the fresh raspberries until evenly distributed throughout the batter.
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Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
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Bake in the preheated oven for 20 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
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Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely or serving them warm.
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Serve these delectable Raspberry Buttermilk Muffins warm, with a dollop of butter if desired. Enjoy the burst of fruity flavor in every bite!
Nutritional Information (Per Serving):
- Calories: 178.8
- Fat: 6.6g
- Saturated Fat: 3.9g
- Cholesterol: 31.6mg
- Sodium: 332.9mg
- Carbohydrates: 26.6g
- Fiber: 1.2g
- Sugar: 9.8g
- Protein: 3.5g
Tips:
- For an extra burst of flavor, try adding a sprinkle of lemon zest to the batter.
- You can use frozen raspberries instead of fresh ones, just be sure to thaw and drain them well before folding them into the batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. Just reheat them in the oven or microwave before serving.
With their irresistible aroma and tender crumb, these Raspberry Buttermilk Muffins are sure to become a favorite in your baking repertoire. Whether enjoyed as a quick breakfast on the go or as a delightful addition to brunch, these muffins are bound to impress with their delicious flavor and moist texture. So whip up a batch today and treat yourself to a taste of homemade goodness! 🧁🍇
