Buttermilk Raspberry Muffins Recipes

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BUTTERMILK RASPBERRY MUFFINS



Buttermilk Raspberry Muffins image

These soft and fluffy, bakery-style Buttermilk Raspberry Muffins feature a streusel topping and tips for tall muffin tops!

Provided by Amie

Categories     Baking

Time 28m

Number Of Ingredients 15

1/2 cup (60g) All Purpose Flour, (measured correctly †)
6 tbsp (75g) White Sugar
Pinch of Salt
3 tbsp (43g) Unsalted Butter, (melted)
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
2 cups (240g) All Purpose Flour, (measured correctly †)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 cups Fresh Raspberries

Steps:

  • In a medium mixing bowl, add the flour, sugar and salt. Whisk to combine well.
  • Pour the melted butter into the dry mixture and mix with a fork until well combined, and the mixture resembles sand. Set aside.
  • 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.
  • 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.
  • For tall muffin tops (see above): Cover the muffin batter and place into the fridge to rest for 4 hours to overnight.
  • Preheat oven to 425°F. Prepare a cupcake tin with liners.
  • Evenly disperse the batter into the cupcake liners with a medium cookie scoop while being careful not to deflate the batter.
  • 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.

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