Raspberry Buttermilk Muffins Recipe

5 8 7
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Raspberry Buttermilk Muffins Recipe

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5 8 7
Publisher Photo
For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup fresh or frozen raspberries

Directions

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. Yield: 12-15 muffins.
Editor's Note: Frozen berries may be used if thawed and well drained.
Originally published as Raspberry Buttermilk Muffins in Taste of Home June/July 1994, p13

Nutritional Facts

1 each: 178 calories, 7g fat (4g saturated fat), 34mg cholesterol, 348mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup fresh or frozen raspberries
  1. 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned. Yield: 12-15 muffins.
Editor's Note: Frozen berries may be used if thawed and well drained.
Originally published as Raspberry Buttermilk Muffins in Taste of Home June/July 1994, p13

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Reviews forRaspberry Buttermilk Muffins

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jeanemed User ID: 1512060 228543
Reviewed Jun. 26, 2015

"Yummy. Loved the smell. I will probably add a bit more liquid to my next batch. I live In a dry climate and the batter seemed a bit too thick."

MY REVIEW
germanycook User ID: 6411056 226932
Reviewed May. 25, 2015

"These were easy and good - but really needed a bit more sugar in the batter :)"

MY REVIEW
cookincowgirls User ID: 392255 3851
Reviewed Feb. 22, 2012

"Very tasty and great texture. Used blackberries, instead. Perfection."

MY REVIEW
dozer77 User ID: 5241414 4908
Reviewed Nov. 7, 2011

"very good.. nice and moist."

MY REVIEW
buffetfan User ID: 4035139 199087
Reviewed Sep. 10, 2009

"My DH loves raspberries. These look great! I too, love the crunch of sugar on top of a muffin. I always sprinkle sugar on my blueberry muffins...just like my Mom did!"

MY REVIEW
sugarlou User ID: 197401 7121
Reviewed Sep. 10, 2009

"These muffins are great! I used lemon juice and milk as a substitute for buttermilk and also used still frozen raspberries. A very light muffin."

MY REVIEW
strongkat User ID: 1278535 7155
Reviewed Feb. 3, 2009

"I used frozen raspberries too and they did turn out great. I also sprinkled some sugar, large crystals, over the tops for a little crunch. Delicious!"

MY REVIEW
kagoetze User ID: 2404094 5499
Reviewed Mar. 26, 2008

"These were yummy! I used frozen mixed berries. I didn't thaw them as the recipe states and they still turned out great."

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