These Raspberry Buttermilk Muffins are so delicious! A sweet and soft vanilla muffin base loaded with tasty tart raspberries.
Oh man, it’s been a long winter already…it feels like January and February will never end. It’s too cold to even take the dog for walks somedays. So this leaves me feeling quite restless. And when I’m restless I either clean or I bake. So I guess that’s a good thing? A clean house and lots of homemade goodies!
A Tried-and-True Muffin Base
On one of my many restless baking days I decided to take my favourite basic buttermilk muffin recipe and mix in some frozen raspberries. These Raspberry Buttermilk Muffins are the delicious end result. A sweet and tender vanilla muffin base loaded with tart raspberries.
Frozen fruit is perfect for baking!
Also, thank goodness for frozen fruit at this time of year. I like to have frozen berries on hand in the freezer for smoothies and for last minute baking sessions like this one. Berries in the middle of winter are such a treat.
And make sure to generously sprinkle the muffins with sugar before baking. Each muffin will have a delicious sweet crunchy top…you’ll never love a muffin top more than one baked with sugar!
A perfect treat. Pack them in lunch boxes, or share a batch with some friends over tea.
Raspberry Muffin Recipe Tips:
- Sprinkle each muffin generously with sugar before baking. This makes a nice sweet crunchy crust.
- You can use fresh or frozen raspberries in this recipe, but I prefer to use frozen raspberries because they don’t tint the batter pink as fast as fresh berries.
- Fresh or Frozen Raspberries? You can use fresh or frozen raspberries in this recipe, but I prefer to use frozen raspberries because they don’t tint the batter pink as fast as fresh berries. If you want to use fresh raspberries, toss them in about 1 tablespoon of flour first, then shake off any excess flour before adding them to the batter (and GENTLY fold them into the batter). This helps to prevent some pink colour mixing into the batter.
- Sprinkle some sugar on to the tops of the muffin batter before you bake them. This makes a nice sweet crunchy crust. Any sugar will work: regular, coarse and turbinado sugar.
- Storage: I just store my baked muffins in an airtight container on my kitchen counter (they don’t need to be kept in the refrigerator). They are best enjoyed within 3 days.
- Freezing: These muffins freeze well. Store them in an airtight container or plastic bag in the freezer for up to 6 months.
- Flavour Option: If you love the flavour of lemon and raspberries together, feel free to add 1 tablespoon of lemon zest to the batter.
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Have a delicious day!