Our popular raspberry muffin recipe for fluffy, light, fruity, berry and delicious muffins. Our best muffin recipe that you can also bake with blueberries, chocolate drops or apple.
Mix liquid butter, eggs, buttermilk in stand mixer.
100 g (3.50 oz) margarine vegetable (e.g., sunflower)
2 eggs
220 ml (7.5 floz) buttermilk
Add flour, sugar, baking powder and baking soda and mix just briefly.
180 g (1 cups) cane sugar
350 g (3 cups) cake flour
2 tsp baking powder
½ tsp baking soda
Finally, gently fold fresh raspberries into batter and divide into muffin tins, where one muffin paper waits for each balancing. Fill the mold about 2/3 in height each.
300 g (2 ½ cups) raspberries
In fact, I prefer to use a piping bag to spread the batter and only add the raspberries in the mold and gently fold them in with a fork.
Now place the muffins in the hot oven and bake for approx. 25 minutes (it is best to test with a stick). Then cool on a wire rack and remove from the muffin tin. Start 25 minutes timer here
The muffins are served with the paper, or can also be placed completely plain on the table. I like to use a little powdered sugar as decoration and a few fresh berries...
Notes
For frozen raspberries, please let thaw beforehand on a kitchen towel and do not use the liquid.Often I like to make a dough and then use it to mix in different fruits, such as blueberries, raspberries, peaches or apples and so directly offer a larger selection.
Nutrition
Nutrition Facts
Best muffins with buttermilk - simple raspberry muffins recipe
Amount Per Serving
Calories 249Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 109mg5%
Potassium 96mg3%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 248IU5%
Vitamin C 7mg8%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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