in Recipes

Raspberry Buttermilk Muffins

Spread the love

Raspberry Buttermilk Muffins

The perfect raspberry buttermilk muffins recipe with a picture and simple step-by-step instructions.

to sprinkle:

  • 150 g Brown sugar
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 150 g Frozen raspberries
  • 80 ml Vegetable oil
  • 1 Pc. Egg
  • 200 ml Buttermilk
  • Scraped pulp of half a vanilla pod
  • 70 g Brown sugar
  • 1 tsp Cinammon
  1. Mix the flour, baking powder, sugar and salt in a bowl. Fold the frozen raspberries into the flour mixture (this will prevent the raspberries from all sinking down during baking).
  2. Whisk the oil, egg, buttermilk and vanilla pulp together. Then stir the mixture briefly into the flour mixture.
  3. Pour the batter into a muffin tin lined with muffin cups. Mix the brown sugar and cinnamon and sprinkle the muffins with it. Bake in the preheated oven at 180 degrees on the middle rack for about 25 minutes.
Dinner
European
raspberry buttermilk muffins

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Yeast Dough – Roses

Fine Potato Mash