Description
Tender buttermilk muffins filled with fresh raspberries and a homemade berry swirl, topped with a buttery streusel crumb.
Ingredients
Scale
- For the Berry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Make the berry swirl: In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens, about 5 minutes. Remove from heat and let cool. Mash with a fork if desired, then set aside.
- Make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Refrigerate until ready to use.
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make the muffins: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk buttermilk, melted butter, eggs, and vanilla until smooth. Pour wet ingredients into dry and stir until just combined (do not overmix). Gently fold in remaining 1 cup raspberries.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Spoon a teaspoon of berry swirl on top of each muffin and lightly swirl with a knife. Sprinkle streusel generously over each muffin.
- Bake for 18-22 minutes, until muffins are golden and a toothpick inserted into center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days. To freeze, wrap individually and place in a freezer bag for up to 3 months.
Nutrition
- Calories: 320 kcal
- Sugar: 22 g
- Fat: 14 g
- Carbohydrates: 45 g
- Protein: 5 g