Buttermilk Raspberry Muffins
These buttermilk raspberry muffins are my go-to when I want something that feels special but doesn’t take all morning to make.
The buttermilk keeps them tender and adds a subtle tang that balances the sweetness. Fresh raspberries work best, but I’ve used frozen in a pinch – just fold them in while they’re still frozen or they’ll turn the batter pink.
I make these most weekends in summer when raspberries are cheap and sweet, but they’re also perfect for brunch with company since you can have them ready in about 30 minutes. The tops get slightly crispy while the inside stays soft. You will love them warm from the oven, but they’ll keep for a couple days in an airtight container.
What you need for Buttermilk Raspberry Muffins
Ingredients You’ll Need For This Recipe
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- ¼ cup coarse sugar (for topping)
How to make Buttermilk Raspberry Muffins
These tender, tangy muffins are studded with juicy raspberries and topped with crunchy sugar. Here’s how to make them:
1. Start by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners or give them a good coating of cooking spray. Trust me, these muffins like to stick.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. The baking powder and soda are both important here – they react with the buttermilk to give us a nice rise.
3. In a separate bowl, whisk the eggs until they’re well broken up, then add the buttermilk, melted butter (make sure it’s not hot or you’ll cook the eggs!), and vanilla. Whisk until everything’s well combined – it should look like a uniform, pale yellow mixture.
4. Make a well in the center of dry ingredients and pour in the wet mixture. Using a rubber spatula, fold everything together with broad strokes, scraping the bottom of the bowl. Stop when you still see a few streaks of flour – we’re not quite done mixing yet.
5. Add raspberries and give the batter just a few more gentle folds. You want to distribute the berries while getting rid of those last flour streaks, but don’t overdo it. The batter should look lumpy, and it’s okay if some berries break up a bit – they’ll create pretty swirls in the muffins.
6. Divide the batter among muffin cups – they should be quite full, about ¾ of the way up. Sprinkle the coarse sugar generously on top of each muffin. This gives them that lovely sparkly crunch.
7. Bake for 20-25 minutes, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and spring back when lightly pressed. Another tell-tale sign: a toothpick inserted into the center of a muffin should come out clean except for maybe a few moist crumbs.
8. Let the muffins cool in the pan for about 5 minutes – they’re fragile when hot. Then transfer them to a wire rack to cool completely. Though let’s be honest, they’re pretty amazing while still warm.
🔍 Recipe Notes & Tips
- Fresh or frozen raspberries work – don’t thaw if frozen
- Room temp ingredients mix better – set eggs/buttermilk out 30 mins before
- No buttermilk? Use 1 cup milk + 1 tbsp lemon juice, let sit 5 mins
- Avoid overmixing or you’ll get tough muffins
- Use paper liners for easy cleanup – these stick!
- Fill cups ¾ full for perfect domed tops
🍽️ Serving Suggestions
- Perfect with:
– Hot coffee or tea
– Cold milk
– Latte or cappuccino
– Fresh fruit smoothies - Spread with:
– Salted butter
– Cream cheese
– Lemon curd
🎯 Make it Work for
- Breakfast: Bake night before, reheat 10 secs in microwave
- Brunch: Serve fresh, still slightly warm
- Bake sale: Package individually in clear bags
- Potluck: Double batch, transport in covered container
- Kids: Make mini muffins (reduce bake time to 12-15 mins)
📦 Storage & Leftovers
- Room temp: 2 days in airtight container
- Fridge: Up to 5 days
- Freezer: 3 months wrapped well
- To refresh: 10 secs in microwave or 5 mins in 300°F oven
- Tip: Place paper towel in container to absorb moisture
Buttermilk Raspberry Muffins
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- ½ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- ¼ cup coarse sugar for topping
Instructions
- Start by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners or give them a good coating of cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. The baking powder and soda are both important here – they react with the buttermilk to give us a nice rise.
- In a separate bowl, whisk the eggs until they’re well broken up, then add the buttermilk, melted butter (make sure it’s not hot or you’ll cook the eggs!), and vanilla. Whisk until everything’s well combined.
- Make a well in the center of dry ingredients and pour in the wet mixture. Using a rubber spatula, fold everything together with broad strokes, scraping the bottom of the bowl.
- Add raspberries and give the batter just a few more gentle folds. You want to distribute the berries while getting rid of those last flour streaks, but don’t overdo it. The batter should look lumpy, and it’s okay if some berries break up a bit – they’ll create pretty swirls in the muffins.
- Divide the batter among muffin cups – they should be quite full, about ¾ of the way up. Sprinkle the coarse sugar generously on top of each muffin. This gives them that lovely sparkly crunch.
- Bake for 20-25 minutes, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and spring back when lightly pressed.
- Let the muffins cool in the pan for about 5 minutes – they’re fragile when hot. Then transfer them to a wire rack to cool completely.
