Best 5 Raspberry Buttermilk Muffins Recipes
Indulge in a culinary journey with our delectable Raspberry Buttermilk Muffins, a harmonious blend of sweet and tangy flavors. These muffins, crafted with fresh raspberries and creamy buttermilk, offer a moist and tender crumb that melts in your mouth. Each bite is a burst of fruity goodness, complemented by a hint of tanginess from the buttermilk.
This collection of recipes provides you with a variety of options to suit your baking preferences. Explore the classic Raspberry Buttermilk Muffins recipe, a timeless favorite that delivers a perfect balance of flavors. If you're seeking a healthier alternative, try our Whole Wheat Raspberry Buttermilk Muffins, made with wholesome whole wheat flour for a nutritious twist. For a gluten-free delight, our Gluten-Free Raspberry Buttermilk Muffins offer a delightful substitute that doesn't compromise on taste or texture.
For those with a sweet tooth, the Raspberry Buttermilk Muffins with Streusel Topping are an irresistible treat. The crunchy streusel topping adds an extra layer of sweetness and texture that elevates these muffins to a new level of indulgence. And if you're looking for a muffin with a touch of elegance, our Raspberry Buttermilk Muffins with Lemon Glaze provide a sophisticated touch with a luscious lemon glaze that adds a zesty kick.
No matter your preference, these Raspberry Buttermilk Muffin recipes promise a delightful baking experience and a taste sensation that will leave you craving more.
RASPBERRY BUTTERMILK MUFFINS
Serve these moist muffins warm with a little butter. Phoenix 0880 made these (2/6/07) and figured they are 4 WW Points for 1 if you make 12.
Provided by Charlotte J
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.8, Fat 6.6, SaturatedFat 3.9, Cholesterol 31.6, Sodium 332.9, Carbohydrate 26.6, Fiber 1.2, Sugar 9.8, Protein 3.5
RASPBERRY BUTTERMILK MUFFINS
For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!
Provided by Taste of Home
Time 40m
Yield 12-15 muffins.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 348mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY MUFFINS
These raspberry muffins are our Christmas morning tradition.
Provided by Tiffany Thomas Greene
Categories Muffins
Time 55m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g
EASY RASPBERRY MUFFINS
-Dawn Wright, Moline, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY STREUSEL MUFFINS
These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- For a vegan option, substitute the buttermilk with 1 cup of unsweetened plant-based milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make gluten-free muffins, use 1 cup of gluten-free flour instead of all-purpose flour.
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- For a tangier muffin, add an extra 1/4 cup of buttermilk to the batter.
- To make muffins with a crispy streusel topping, combine 1/2 cup of flour, 1/2 cup of brown sugar, and 1/4 cup of butter in a small bowl. Use your fingers to work the ingredients together until they resemble coarse crumbs. Sprinkle the streusel topping over the muffins before baking.
- For a muffin with a moist and tender crumb, use cake flour instead of all-purpose flour.
Conclusion:
Raspberry buttermilk muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick grab-and-go breakfast or a special occasion brunch. With a few simple tips, you can make muffins that are perfectly fluffy, moist, and bursting with raspberry flavor. So next time you're looking for a sweet and satisfying muffin, give this recipe a try.
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