This recipe for easy, sugar crusted raspberry muffins is one of my all time favorites. These muffins are so moist and the raspberries flavor is a burst of deliciousness that you just can’t beat. Warmed up with a little butter spread on ’em and wow! Talk about good!
Ok, so what makes these muffins so delicious and so moist and sweet? Well there’s a couple of really basic steps that make these muffins special. Instead of regular milk and butter in this recipe, we’ll be using buttermilk and vegetable oil. While regular butter is great for things like cookies and brownies, muffins really benefit from the vegetable oil. It also works much better with the buttermilk to provide the batter with acidity, which helps break down the strands of gluten so you get that nice soft bite that just melts in your mouth. The buttermilk also works with the baking soda to give the muffins that light, fluffy and creamy texture. So really, the buttermilk and vegetable oil are two ingredients that you absolutely want when making the best muffins ever.
I always like to use a container (6oz) of fresh raspberries for this muffin recipe. You can use frozen, but trust me, the flavor profile will be much better with fresh. One step that helps too is to place the fresh raspberries in the freezer for about 10 minutes prior to mixing into the batter. This will help firm them up a bit and prevent some of the squishing they go through in the process. You don’t want squishy raspberry goo going into your muffin. The raspberries will of course break up a bit when folded into the batter, but that’s exactly what we want.
Finally, we’ll add some turbinado sugar to the top of the muffins. Turbinado sugar is a course sugar commonly used in pastry and baked goods as a sweet topping.
- 6oz package of fresh raspberries
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon turbinado sugar
- Preheat oven to 400F.
- In large bowl, whisk together dry ingredients. In another bowl, mix oil, buttermilk and vanilla extract. Then add dry ingredients to wet ingredients and mix by hand into a batter.
- Gently mix in raspberries. Spoon raspberry batter into muffin tin lined with paper cupcake liners. Fill about 3/4 full. You’ll get about 8-10 muffins.
- Use a spoon and sprinkle a layer of turbinado sugar on top.
- Bake for 22-26 minutes or until toothpick inserted into center of muffin comes out clean.