Raspberry Muffins
These raspberry muffins were fluffy on the inside, full of juicy raspberries and the muffin top was perfectly crisp thanks to the turbinado sugar sprinkled on top before baking. I made these beauties for an after school snack and both of my kids were thrilled and loved them. These raspberry muffins are terrific plain or slathered with butter and pair nicely with an ice cold glass of milk.
How to Make Raspberry Muffins
Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Prepare the muffin batter by whisking together the white sugar, brown sugar, and eggs until well creamy and smooth. Add the buttermilk, oil, and vanilla extract then whisk until smooth and creamy.
In a separate dish stir the flour, baking powder, and salt together until well combined.
Slowly add half of the flour mixture to the batter until just combined. Gently fold in 1 1/4 cups of the raspberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Add the remaining 1/4 cup of raspberries to the top of each muffin.
Sprinkle some coarse sugar on top of each muffin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling. Serve and enjoy. Side Note: Starting the baking at a higher temperature the reducing it helps make the muffin dome.
Ingredients
- ¾ cup white sugar
- ¼ cup brown sugar `
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh raspberries, divided
- Turbinado sugar
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Prepare the muffin batter by whisking together the white sugar, brown sugar, and eggs until well creamy and smooth.
- Add the buttermilk, oil, and vanilla extract then whisk until smooth and creamy.
- In a separate dish stir the flour, baking powder, and salt together until well combined.
- Slowly add half of the flour mixture to the batter until just combined.
- Gently fold in 1 ¼ cups of the raspberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Add the remaining ¼ cup of raspberries to the top of each muffin.
- Sprinkle some coarse sugar on top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature the reducing it helps make the muffin dome.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling. Serve and enjoy
They look beyond delicious with fresh raspberries!
I bet these muffins are delicious with raspberries.
Turbinado sugar makes muffin tops great! I also find I can use a little less sugar in the muffins, because you get the spark of sweetness from the turbinado sugar. These look great, and I’m sure the kids enjoyed them!
A sprinkling of turbinado sugar on top is the best muffin top trick!