Description
Raspberry Buttermilk Muffins bring tangy sweetness to breakfast tables with their delightful blend of fresh berries and creamy batter. Bakers can quickly prepare these simple treats that deliver rich flavor and moist texture in each delectable bite.
Ingredients
Scale
- 1 large egg, room temperature
- 1 ½ cups (180 grams) fresh raspberries (or frozen, unthawed)
- 2 cups (250 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk, room temperature
- ½ cup (115 grams) unsalted butter, melted and slightly cooled
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp vanilla extract
- 2 tbsps coarse sugar for topping (optional)
Instructions
- Preheat Preparation: Calibrate oven to 375F (190C) and outfit a 12-cup muffin tin with protective liners or non-stick spray.
- Dry Ingredient Fusion: Amalgamate flour, granulated sugar, baking powder, baking soda, and salt in a capacious mixing bowl, ensuring uniform distribution.
- Liquid Component Harmonization: Whisk buttermilk, melted butter, egg, and vanilla extract into a seamless emulsion.
- Batter Creation: Merge liquid and dry ingredients with minimal stirring, preserving a tender muffin texture. Gently fold whole raspberries into the mixture, maintaining their structural elegance.
- Muffin Formation: Allocate batter across muffin cavities, filling each to approximately three-quarters capacity. Optionally crown with a dusting of coarse sugar for textural intrigue.
- Baking Transformation: Nestle the muffin tin in the preheated oven, allowing contents to metamorphose for 18-22 minutes. Validate doneness through a clean toothpick test and golden-brown surface appearance.
- Cooling Protocol: Allow muffins a brief five-minute resting period within the tin, then delicately transfer to a cooling rack for complete thermal stabilization.
Notes
- Gentle Mixing Technique: Avoid overmixing the batter to prevent tough, dense muffins. Use a light hand and mix just until ingredients are combined, stopping when no dry flour streaks remain.
- Raspberry Preservation: Coat fresh raspberries lightly in flour before folding into batter to prevent sinking and maintain their beautiful whole shape throughout the muffin.
- Temperature Precision: Let buttermilk and eggs reach room temperature before mixing to ensure smoother batter integration and more consistent baking results.
- Storage Strategy: Store cooled muffins in an airtight container at room temperature for 2-3 days, or freeze for up to a month to maintain their fresh-baked quality and prevent moisture loss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg