RASPBERRY LEMON BUTTERMILK MUFFINS
RASPBERRY MUFFINS USING MY FAVORITE buttermilk muffin base.
SKILL LEVEL: BEGINNER | QUANTITY: 12 MUFFINS
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
1 large | Egg
½ cup | Buttermilk
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
2 tablespoons | Turbinado Sugar
2 ½ cups | All-purpose Flour
1 teaspoon | Kosher Salt
2 teaspoons | Baking Powder
1 teaspoon | Vanilla Extract
1 ½ cup | Raspberries
1 large | Lemon
KITCHENWARE:
12-cup Muffin Pan
Hand Mixer
Small Mixing Bowl, Medium Mixing Bowl & Large Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
Paper Muffin Cups or Parchment Paper
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
Let buttermilk come to room temperature by leaving out for about 30 minutes*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier muffins. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
*Dependent on the temperature of your home
BAKE
MUFFINS:
1 ½ cup | Raspberries
3 tablespoons | All-purpose Flour
2 ¼ cups | All-purpose Flour
2 teaspoons | Baking Powder
1 teaspoon | Kosher Salt
1 stick | Unsalted Butter (room temperature)
1 tablespoon | Lemon Zest
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
1 large | Egg (room temperature)
1 teaspoon | Vanilla Extract
2 teaspoons | Lemon Juice
½ cup | Buttermilk (room temperature)
TOPPING:
2 tablespoons | Turbinado Sugar
Wash and dry raspberries. Raspberries are very moist so make sure they are thoroughly but carefully dried. Toss with 3 tablespoons flour in a small mixing bowl and set aside.
Keeping ingredients separate, zest and juice lemon and set aside.
Preheat oven to 375° F and place rack in the center of the oven.
Line a 12-cup muffin pan with muffin cups or cut out 12 large squares from parchment paper to create your own muffin cups. Set aside.
Sift remaining flour and baking powder in a medium bowl. Add salt, mix and set aside.
Using a hand mixer, beat butter, lemon zest and sugars in large bowl until light and fluffy, about 2-4 minutes. Add egg, vanilla extract and lemon juice beating until well blended.
Add ½ flour mixture, blending until combined. Add ½ buttermilk, blending until combined. Add remaining flour mixture, blending until combined. Add remaining buttermilk, blending until combined. Batter should be thick.
Gently fold in flour coated raspberries using a rubber spatula.
Evenly distribute batter between 12 prepared muffin cups. Evenly sprinkle Turbinado sugar on top of muffins. Bake for 15 minutes. Rotate pan and bake for an additional 15 minutes, until a toothpick comes out clean and the topping is a deep golden brown. Allow muffins to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot muffins in the muffin pan too long will trap moisture and result in a very soggy muffin.
Serve with butter and store leftovers in an airtight container at room temperature.
