These muffins were yum. But, they were not sweet. At all. In fact, they’re very tart, which actually makes them feel healthier and, I dunno, more muffin-y, less cupcake-y. However, if like me, you like most food that you consume to be noticeably sweet, I have three options for you in terms of these muffins. 1. Do not make them. Adhere to your own personal baking ban instead. 2. Add 1/4 cup of sugar to the recipe as it’s posted below. 3. Add chocolate chips to the batter.
Raspberry Buttermilk Muffins
Makes 12 muffins
- 2 c. all-purpose flour
- 1/2 c. sugar
- 2 tsp baking powder
- zest of one lemon
- 1 egg
- 1 c. buttermilk
- 2/3 c. canola oil
- 2 c. raspberries, fresh or frozen
- 1 c. dark chocolate chips (optional)
- turbinado sugar for sprinkling
- Preheat oven to 400°F. Line muffin pan with liners, or grease muffin cups well.
- In a large bowl, sift together flour, sugar, baking powder, and lemon zest. [Note: I was out of AP flour and used 1 cup of cake flour mixed with 1 cup of bread flour – the results were very good, the texture was slightly denser than a regular muffin but not too much so.]
- In a small bowl, whisk together buttermilk, egg, and canola oil until well blended. Pour buttermilk mixture over flour mixture and stir just to combine.
- Add raspberries, and chocolate chips if desired. Stir to incorporate. If you stir vigorously, the raspberries may break up, giving the muffins a lovely pink tint, but losing the concentrated raspberry flavor in a single bite.
- Fill muffin cups full with batter. Place one whole raspberry in the center of each muffin and sprinkle turbinado sugar on top. Bake for 20 minutes.
Dining and Cooking