Raspberry Buttermilk Muffins
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.
Raspberry Buttermilk Muffins
These Raspberry Buttermilk Muffins are so delicious! A sweet and soft vanilla muffin base loaded with tasty tart raspberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 15 muffins 1x
- Category: Muffins
- Method: Baking
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 1/2 – 2 cups raspberries (fresh or frozen, see notes)
Instructions
- Preheat your oven to 400 degrees F.
- Make sure the baking rack you are going to use is in the centre of the oven.
- Using a mixer cream together the butter and sugar.
- Add in the eggs one at a time, then add the vanilla. Mix well.
- In a separate bowl whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the butter mix, alternating with the buttermilk (with the mixer on low speed, add some flour mix, then pour some buttermilk, then add the rest of the flour mix, then the rest of the buttermilk). Mix until just combined, don’t over mix the batter.
- Using a rubber spatula, gently stir in the raspberries so the batter doesn’t become pink. Tip! I prefer to use frozen raspberries because they don’t colour the batter as easily (see notes).
- Line a muffin pan with paper liners.
- Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
- Sprinkle some sugar on to the tops of the muffins (this will create a nice sugary crust).
- Bake for 20-25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
- Let the muffins cool on a wire rack for at least 15 minutes before you eat them! Any sooner and the muffin will stick to the paper liner.
Notes
Tip! I prefer to use frozen raspberries because they don’t colour the batter as easily.
Keywords: buttermilk muffins, raspberry buttermilk muffins, raspberry muffins
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Have a delicious day!
These are delicious! I followed the recipe exactly and they turned out great. On my last few muffins I did add some blackberries in too.
★★★★★
I’m so happy you enjoyed them! And great idea to add blackberries!
I make these all the time except with blueberries. Their amazing!
Yum! They are SO good with blueberries!
Love these! I’ve lost track of how many times we’ve enjoyed them. We vary the berries, but have always loved every how Yummy, reliable, and easy the recipe is.
I’m so happy to hear that Jocelyn!
Have you tried this with frozen stone fruit? I have peaches and apricots frozen and wondered if they had to be thaw?
Hi Crystal! I have not, but I’m sure they would work just fine! Just cut the frozen fruit into small pieces and add to the batter as is!