Raspberry Muffins Recipe
Tender, bakery-style raspberry muffins with crisp sugared tops and bright lemon zest. Perfect for breakfast or an afternoon treat.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 2.125 cup all-purpose flour
- 0.7 cup granulated sugar
- 2.25 tsp baking powder
- 0.25 tsp baking soda
- 0.6 tsp fine salt
- 0.75 tsp lemon zest
- 0.95 cup buttermilk
- 1.9 oz beaten egg
- 1.25 tsp vanilla extract
- 5.5 tbsp unsalted butter, melted cooled slightly
- 1.6 cup raspberries fresh or frozen; if frozen, do not thaw
- 1.5 tbsp turbinado sugar for crunchy tops, optional
Instructions
Preparation Steps
- Preheat the oven to 400°F. Line a 12-cup muffin pan with liners.
- Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
- In another bowl, whisk buttermilk, beaten egg, vanilla, and melted butter until smooth.
- Make a well in the dry ingredients and pour in the wet mixture.
- Stir gently just until combined; a few dry streaks are fine.
- Fold in raspberries carefully to avoid breaking them.
- Divide batter among cups, about three-quarters full. Sprinkle with turbinado sugar.
- Bake 16 to 18 minutes until golden and a tester comes out clean.
- Cool 5 minutes in the pan, then move to a rack. Serve warm.
Notes
For a fun twist, add 1/2 cup white chocolate chips or swap buttermilk with plain yogurt thinned with milk. Baking from frozen berries? Keep them unthawed and toss in a spoon of flour to reduce streaking. Store airtight at room temperature for 2 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Raspberry Muffins Recipe flavors. All ingredient ratios and instructions are independently developed.