Buttermilk Raspberry Muffins Recipes

RASPBERRY BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400 F. Grease or line muffin tin with muffin cups. In a small mixing bowl, combine 1/4 cup sugar with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg and sprinkle muffin tins with sugar mixture. Set remaining sugar mixture aside for muffin topping.
• In a separate bowl or stand mixer, mix 2 1/4 cups flour, baking powder, salt and remaining 3/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg together. Using the paddle attachment {or two knives if not using a stand mixer}, cut in butter on low speed until butter is about pea-sized.
• In a small bowl, whisk buttermilk, eggs and vanilla together. Add wet mixture and dry mixture and stir just until combined. Lumps are expected.
• Add remaining 1/4 cup flour to raspberries and toss to coat. Carefully fold raspberries into batter. Fill muffin tins almost to the top and sprinkle with remaining sugar mixture.
• Bake 15 minutes and rotate pan. Bake for an additional 10 to 15 minutes or until toothpick inserted into the center comes out clean.

BUTTERMILK RASPBERRY MUFFINS

Steps:

• In a medium mixing bowl, add the flour, sugar and salt. Whisk to combine well.
• Pour the melted butter into the dry mixture and mix with a fork until well combined, and the mixture resembles sand. Set aside.
• Add the melted butter, white sugar, eggs, buttermilk, sour cream and vanilla to a large mixing bowl, and beat with a whisk until it has formed a smooth consistency.
• In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined, then add this dry mixture to the wet mixture. Mix with a wooden spoon, until just combined, ensuring not to over mix. Fold in the raspberries.
• For tall muffin tops (see above): Cover the muffin batter and place into the fridge to rest for 4 hours to overnight.
• Preheat oven to 425°F. Prepare a cupcake tin with liners.
• Evenly disperse the batter into the cupcake liners with a medium cookie scoop while being careful not to deflate the batter.
• Sprinkle the streusel topping on top of each muffin. Place into the 425°F oven, bake for 6 minutes, and then turn the oven temperature down to 350°F, and bake for an additional 12 minutes, or until an inserted toothpick comes out clean.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

RASPBERRY BUTTERMILK MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Add egg and buttermilk; mix just until dry ingredients are moistened.
• Fold in berries.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 400ºfor 20 minutes or until browned.

RASPBERRY BUTTERMILK MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.