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Buttermilk Raspberry Muffins: A Delightful Morning Treat

If you’re looking for a breakfast option that’s both delicious and easy to make, Buttermilk Raspberry Muffins are the perfect choice. These muffins are not only moist and flavorful, thanks to the buttermilk and fresh raspberries, but they also feature a delightful streusel topping that adds a sweet, crumbly texture. Whether you’re hosting a brunch or simply enjoying a quiet morning at home, these muffins are sure to please.

Why You’ll Love These Muffins

• Moist and Tender: The combination of buttermilk and sour cream ensures these muffins are incredibly moist and tender.
• Burst of Flavor: Fresh raspberries provide a juicy burst of flavor in every bite.
• Perfectly Sweet: The streusel topping adds a sweet, crumbly texture that perfectly complements the tart raspberries.
• Easy to Make: With simple ingredients and straightforward instructions, these muffins come together quickly and easily.

Ingredients

For the Streusel Topping

• 1/2 cup (60g) All Purpose Flour
• 6 tbsp (75g) White Sugar
• Pinch of Salt
• 3 tbsp (43g) Unsalted Butter, melted

For the Buttermilk Raspberry Muffins

• 1/2 cup (114g) Unsalted Butter, melted
• 1 cup (200g) White Sugar
• 2 Large Eggs
• 1/2 cup (120ml) Full-Fat Buttermilk
• 1/4 cup (60ml) Full-Fat Sour Cream
• 1 tsp Vanilla Extract
• 2 cups (240g) All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups Fresh Raspberries

Instructions

Making the Streusel Topping

1. In a medium mixing bowl, combine the flour, sugar, and a pinch of salt. Whisk these dry ingredients until well combined.
2. Add the melted butter to the dry mixture. Use a fork to mix until the streusel resembles coarse sand. Set aside.

Preparing the Buttermilk Raspberry Muffins

1. In a large mixing bowl, combine the melted butter, white sugar, eggs, buttermilk, sour cream, and vanilla extract. Whisk together until smooth.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Gently fold the dry mixture into the wet ingredients using a wooden spoon, mixing until just combined. Be careful not to overmix.
4. Gently fold in the fresh raspberries.

Chilling the Batter

• For tall muffin tops, cover the batter and refrigerate for 4 hours or overnight. This step is optional but recommended for a bakery-style result.

Baking the Muffins

1. Preheat your oven to 425°F (220°C). Line a muffin tin with cupcake liners.
2. Using a medium cookie scoop, evenly distribute the batter into the liners, taking care not to deflate the batter.
3. Sprinkle the prepared streusel topping over each muffin.
4. Bake in the preheated oven for 6 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 12 minutes, or until a toothpick inserted into the center comes out clean.

Final Touches

• Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Baking Notes

• Measuring Flour: To measure flour correctly, spoon it into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can lead to packed flour and a denser muffin. Alternatively, use a kitchen scale for precise measurement (1 cup = 120g).
• Raspberry Substitutes: If fresh raspberries aren’t available, you can use frozen ones. Do not thaw them before adding to the batter.

Conclusion

Buttermilk Raspberry Muffins are a charming addition to any breakfast table. Their combination of tart raspberries, rich buttermilk, and sweet streusel topping makes them an irresistible treat. With simple ingredients and easy-to-follow steps, these muffins are perfect for both novice bakers and seasoned pros. Enjoy them with a cup of coffee or tea, and savor the delightful blend of flavors and textures. Happy baking!

Buttermilk Raspberry Muffins

These delightful muffins combine the tang of buttermilk with the sweetness of raspberries, topped with a buttery streusel for the perfect breakfast treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Resting Time 4 hours hrs

Total Time 4 hours hrs 18 minutes mins

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Streusel Topping

• 60 g All Purpose Flour measured correctly
• 75 g White Sugar
• 1 tsp Salt Pinch
• 43 g Unsalted Butter melted

Buttermilk Raspberry Muffins

• 114 g Unsalted Butter melted
• 200 g White Sugar
• 2 Large Eggs
• 120 ml Full-Fat Buttermilk
• 60 ml Full-Fat Sour Cream
• 1 tsp Vanilla
• 240 g All Purpose Flour measured correctly
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 2 cups Fresh Raspberries

Equipment

• Cupcake Tin

Method

 

1. In a medium mixing bowl, add the flour, sugar and salt. Whisk to combine well.
2. Pour the melted butter into the dry mixture and mix with a fork until well combined, and the mixture resembles sand. Set aside.
3. 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.
4. 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.
5. Cover the muffin batter and place into the fridge to rest for 4 hours to overnight.
6. Preheat oven to 425°F. Prepare a cupcake tin with liners.
7. Evenly disperse the batter into the cupcake liners with a medium cookie scoop while being careful not to deflate the batter.
8. 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.

Notes

To measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz).