Raspberry Buttermilk Muffins Recipes
BUTTERMILK RASPBERRY MUFFINS
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
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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