Sweet vanilla muffins studded with fresh raspberries
We're already in berry season in Southern California and lately my favorites have been the raspberries. They have less acidity than strawberries or blackberries and they have lovely floral notes. This muffin recipe comes from the Huckleberry cookbook and is a great way to use fresh berries. The amount of butter and sugar in this muffin puts it almost in the dessert category, but it also works as an indulgent breakfast pastry or afternoon snack. The muffins stay incredibly moist after they bake and have a nice sugary crust on top. The raspberries melt into little jam-like pockets throughout the muffins and also stain the paper liners into a pretty pink pattern. Because they're so moist, these muffins will keep (covered in an air-tight container on the counter) for a few days. They would make a great addition to your Easter brunch.
More Breakfast Pastry Recipes:
- Banana Poppy Seed Muffins
- Cheddar & Herb Biscuits
- Strawberry Cream Cheese Puff Pastry Braid
Vanilla Raspberry Muffins:
- 1 1/2 c. fresh raspberries
- 1 1/4 c. all-purpose flour
- 1 c. butter, diced, at room temperature
- 1 c. sugar + more for sprinkling
- 2 eggs + 3 egg yolks
- 3 tbsp. buttermilk
- 2 tbsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- paper cupcake liners
- Preheat the oven to 375F and line a 12 cup muffin pan with paper liners.
- In a mixer, combine the butter, flour, sugar, baking powder, baking soda, and salt.
- Mix on low speed until lumpy, then add in the eggs, egg yolks, vanilla, and buttermilk and mix until just combined.
- Gently fold in the raspberries by hand, being careful not to break them up.
- Fill the muffin tin 3/4 way full with batter and sprinkle the tops of each muffin with sugar.
- Bake for 20 minutes, or until the muffins just barely spring back to the touch.
- Let cool on a baking rack in the tins for a few minutes, then remove them from the tins and continue cooling on the rack.
Makes one dozen muffins