Raspberry Buttermilk Muffins Recipes

RASPBERRY BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400 F. Grease or line muffin tin with muffin cups. In a small mixing bowl, combine 1/4 cup sugar with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg and sprinkle muffin tins with sugar mixture. Set remaining sugar mixture aside for muffin topping.
• In a separate bowl or stand mixer, mix 2 1/4 cups flour, baking powder, salt and remaining 3/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg together. Using the paddle attachment {or two knives if not using a stand mixer}, cut in butter on low speed until butter is about pea-sized.
• In a small bowl, whisk buttermilk, eggs and vanilla together. Add wet mixture and dry mixture and stir just until combined. Lumps are expected.
• Add remaining 1/4 cup flour to raspberries and toss to coat. Carefully fold raspberries into batter. Fill muffin tins almost to the top and sprinkle with remaining sugar mixture.
• Bake 15 minutes and rotate pan. Bake for an additional 10 to 15 minutes or until toothpick inserted into the center comes out clean.

RASPBERRY BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line muffin pan with muffin liners.
• In a small bowl, whisk together flour and sugar. Add the melted butter and stir with a fork until it becomes a crumble. Set aside.
• In a small bowl, mix together egg, buttermilk and vanilla extract. This is the liquid mixture.
• In a stand mixer bowl, combine the flour, sugar, baking powder and salt until it resembles coarse crumbs. This is the dry mixture.
• Add the liquid mixture into the dry mixture. Mix until combined.
• Fold in 1 cup of the raspberries. Put the rest on top of each muffin.
• Add the crumble on top.
• Bake for 20 minutes or until browned.

RASPBERRY BUTTERMILK MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.

RASPBERRY BUTTERMILK MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Add egg and buttermilk; mix just until dry ingredients are moistened.
• Fold in berries.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 400ºfor 20 minutes or until browned.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

RASPBERRY ALMOND MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
• In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
• In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
• Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

RASPBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
• Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
• Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.