12 DAYS OF CHRISTMAS BAKING is almost coming to an end!! The 11th recipe is a delicious and tangy Raspberry Buttermilk muffin!! Fast to make for Christmas morning!!
Streusel. It’s a crumbly topping that is made by combining flour, sugar and butter. It’s great for muffins, breads, pies, tarts, and cakes. It’s a really versatile topping that can make a dessert extra special. This Raspberry muffins is great on its own but why not add extra crunch to bite?!
So before you make this recipe, I want to give you a heads up. This recipe is not a 1-bowl recipe. I love me some 1 bowl recipe (less clean up!!) but sometimes delicious things takes lots of bowls. 😛 Total this recipe uses 4 bowls. But it’s going to be worth it!!
The first 2 bowls are going to be for the muffins. You have one bowl for the liquid ingredients and you have the stand mixer for the dry ingredients. The second 2 bowls are going to be for the streusel. It’s going be worth it and it bakes really fast. Maybe you can bake and you can ask your family to do the dishes. Teamwork!!
You want to fill the muffin pan about 2/3 full. It will puff up nice and plump and it will look soooo pretty!!!
Every time I make muffins using berries I like to have the berries peeking at the top. So even after you fold the raspberries into the batter, you can it on top, too.
Then you put the streusel on top. It is the best part of the muffins!!! I love streusel! So it’s batter, raspberries, streusel. Yummy, yummy, yummy!!
I know this photo is huge but after 20 minutes in the oven, here’s what you and your family will enjoy!!
Tips for making this Raspberry Buttermilk Muffins:
- When you make the streusel, I find that mixing with my fingers can mix the streusel more evenly.
- You can use fresh or frozen raspberries.
Happy Baking!!!
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- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 8 tbsp butter
- 1 egg
- 1 cup buttermilk
- 1/2 tsp vanila extract
- 1 1/2 cup raspberries
- 1/2 cup flour
- 1/3 cup sugar
- 1/4 cup butter, melted
Ingredients
Raspberry Muffins
Streusel
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- Preheat oven to 400 degrees F. Line muffin pan with muffin liners.
- In a small bowl, whisk together flour and sugar. Add the melted butter and stir with a fork until it becomes a crumble. Set aside.
- In a small bowl, mix together egg, buttermilk and vanilla extract. This is the liquid mixture.
- In a stand mixer bowl, combine the flour, sugar, baking powder and salt until it resembles coarse crumbs. This is the dry mixture.
- Add the liquid mixture into the dry mixture. Mix until combined.
- Fold in 1 cup of the raspberries. Put the rest on top of each muffin.
- Add the crumble on top.
- Bake for 20 minutes or until browned.
Adapted from : Genius Kitchen
