Buttermilk Raspberry Muffins
These soft and fluffy, bakery-style Buttermilk Raspberry Muffins feature a streusel topping and tips for tall muffin tops!
Ingredients
Streusel Topping
- 1/2 cup (60g) All Purpose Flour, measured correctly †
- 6 tbsp (75g) White Sugar
- Pinch of Salt
- 3 tbsp (43g) Unsalted Butter, melted
Buttermilk Raspberry Muffins
- 1/2 cup (114g) Unsalted Butter, melted
- 1 cup (200g) White Sugar
- 2 Large Eggs
- 1/2 cup (120ml) Full-Fat Buttermilk
- 1/4 cup (60ml) Full-Fat Sour Cream
- 1 tsp Vanilla
- 2 cups (240g) All Purpose Flour, measured correctly †
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Fresh Raspberries
Instructions
Streusel Topping
- In a medium mixing bowl, add the flour, sugar and salt. Whisk to combine well.
- Pour the melted butter into the dry mixture and mix with a fork until well combined, and the mixture resembles sand. Set aside.
Buttermilk Raspberry Muffins
- Add the melted butter, white sugar, eggs, buttermilk, sour cream and vanilla to a large mixing bowl, and beat with a whisk until it has formed a smooth consistency.
- In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined, then add this dry mixture to the wet mixture. Mix with a wooden spoon, until just combined, ensuring not to over mix. Fold in the raspberries.
- For tall muffin tops (see above): Cover the muffin batter and place into the fridge to rest for 4 hours to overnight.
- Preheat oven to 425°F. Prepare a cupcake tin with liners.
- Evenly disperse the batter into the cupcake liners with a medium cookie scoop while being careful not to deflate the batter.
- Sprinkle the streusel topping on top of each muffin. Place into the 425°F oven, bake for 6 minutes, and then turn the oven temperature down to 350°F, and bake for an additional 12 minutes, or until an inserted toothpick comes out clean.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)