Spring has arrived, and these Buttermilk Raspberry Muffins are the perfect treat. Soft and fluffy with tall, bakery-style tops, they are dotted with fresh raspberries and finished with a crunchy, buttery streusel.
How to Get Tall Muffin Tops
Do not overmix
Mixing activates gluten in flour. Too much mixing strengthens gluten strands, which can make muffins tough and prevent them from rising freely in the oven. Mix just until ingredients are combined to keep the crumb tender and allow a good rise.
Allow the batter to rest in the fridge
Resting the batter was the key to tall muffin tops in testing. Mixing will always create some gluten, but those strands relax over time. Chilling the batter lets the gluten relax, so the muffins can rise unimpeded when baked.
I rested the batter for 4 hours with excellent results; an overnight rest also works. Cover the bowl and refrigerate. When ready to bake, scoop the batter gently with a cookie scoop, taking care not to deflate it since some leavening action will have started. Fill each liner about 7/8 full.
Bake at a higher temperature
Starting the muffins in a very hot oven gives a rapid oven spring that helps create tall tops. After a few minutes at the high temperature, reduce the oven heat so the muffins finish baking evenly without burning the top or bottom.
How to make the Buttermilk Raspberry Muffins
1. Whisk dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Combine wet ingredients: In a separate large bowl, whisk the melted butter, sugar, eggs, sour cream, buttermilk, and vanilla until smooth.
3. Combine wet and dry: Pour the dry ingredients into the wet mixture and stir with a wooden spoon until just combined. Avoid overmixing.
4. Fold in raspberries: Gently fold the fresh raspberries into the batter.
5. Rest the batter: Cover and refrigerate the batter for about 4 hours or overnight for best rise.
6. Top with streusel and bake: Portion the chilled batter into liners, top with streusel, and bake following the temperature schedule below.
How to make the streusel topping for the raspberry muffins
The streusel is simple: whisk flour, sugar, and a pinch of salt together. Pour melted butter over the dry mix and stir with a fork until it resembles wet sand. Sprinkle the streusel over each muffin before baking.
Get the Recipe: Buttermilk Raspberry Muffins
Pin
Rate
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
-
Whisk together the flour, sugar, and salt in a medium bowl.
-
Stir the melted butter into the dry mixture with a fork until it resembles coarse wet sand. Set aside.
Buttermilk Raspberry Muffins
-
Whisk the melted butter, sugar, eggs, buttermilk, sour cream, and vanilla in a large bowl until smooth.
-
In another bowl, whisk the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet and stir with a wooden spoon until just combined. Fold in the raspberries.
-
For tall muffin tops: Cover the batter and refrigerate for 4 hours to overnight.
-
Preheat the oven to 425°F (220°C). Line a muffin tin with liners.
-
Portion the chilled batter into liners with a medium cookie scoop, taking care not to deflate it.
-
Sprinkle streusel over each muffin. Bake at 425°F for 6 minutes, then reduce the oven to 350°F (175°C) and bake for an additional 12 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Tried this recipe?Rate the recipe and leave a comment!