Raspberry muffins – perfectly fluffy and filled with juicy berries
These homemade raspberry muffins are fluffy, moist and filled with sweet, juicy berries. They have a soft texture because they are made from buttermilk (or sour cream). By adding a little lemon peel, the taste is lightened. What can not you love about this simple raspberry muffin recipe?
I think when it comes to muffin recipes, most people's default is blueberry. But sometimes it's a good idea to swap things – and that's why you should try these raspberry muffins. They are soft and fluffy in the middle, perfectly buttery, without being greasy, filled with delicious raspberries with every bite and a splash of glaze makes them special.
Seriously – they are the best muffin recipe I have made for some time.
Let's talk about the peculiarities of the recipe.
Ingredients in raspberry muffins
After many recipe tests you will find the ingredients you need here.
- 2 cups all-purpose flour – Whisk the flour first, then place in a dry measuring cup and level the lid. Or weigh it with a kitchen scale. Too much flour can dry out your muffins – so always measure with care.
- 1 teaspoon of baking powder
- 1/2 teaspoon baking soda – I found the combination of baking soda and baking soda makes the muffins rise beautifully.
- 1/4 teaspoon salt
- 1/2 cup unsalted butter – We use butter because it gives so much more flavor than oil. It should be softened to room temperature but not melted before use. You can take it out of the fridge 20 to 30 minutes before preparing the muffins to soften it. You can also chop it for 10 seconds and soften it in the microwave at low power.
- 3/4 cup powdered sugar – Sugar adds sweetness and helps the muffins to turn golden on top. If you prefer a sweeter muffin (more like a bakery or a shop), you can use 1 cup of sugar instead.
- 2 big eggs – For tenderness
- 2 teaspoons of vanilla extract -For more taste
- Zest of a lemon – this is not enough to give the muffins a strong lemon flavor, but it helps lighten the taste and enhance the sweet berries.
- 3/4 cup buttermilk – Buttermilk makes the muffins extra moisturizing and gives them a perfectly soft crumb. If you do not have buttermilk, sour cream works in this recipe too.
- 1 1/2 cups of raspberries -fresh or frozen works. If you use frozen berries, do not thaw them. To avoid bleeding over the dough, put frozen raspberries in 2 teaspoons of flour before carefully placing them under the muffin mixture.
Tips for making muffins
Making muffins is very easy – but there are a few important tips to make sure they are moist and fluffy without getting hard.
- Make sure your ingredients are at room temperature. Remove the butter, eggs and buttermilk from the fridge 30 minutes before starting. To speed up the process, place the eggs in a bowl of lukewarm water for 10 minutes. The buttermilk can be cooked at medium power for 15 seconds in the microwave.
- Measure the flour carefully (see above in the recipe ingredients). Otherwise, the muffins can dry out.
- Do not mix the dough. Muffin dough is thick and should look lumpy. Overmixing the dough produces tough muffins.
- Spoon the dough into your muffin dish and fill each muffin dish to the rim. This helps the muffins to rise nicely.
- Baking these muffins at 375F activates the baking soda and baking soda to make them rise and form golden muffin toppings.
Want to make lemon raspberry muffins? These raspberry muffins have a touch of lemon, but for a stronger lemon flavor you can use this recipe for lemon blueberry muffins and replace the blueberries with raspberries.
Or would you like banana raspberry muffins? Use this recipe for banana muffins and, before baking, carefully fold in 1 1/2 cups of raspberries.
These fluffy muffins are simply the best raspberry muffins out there. They are so moist, golden and have a delicious taste with tons of berries. Why buy muffins bought at the store when you can easily make the best homemade variety?
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