raspberry buttermilk muffins recipe

video password: choc [case sensitive]

prepare ahead?

Like most cakes, I think these are best fresh from the oven but they hold up pretty well to a few days in the refrigerator.

variations for fun

raspberry & chocolate – Just break about 50g (2oz) dark chocolate into chunks and divide between the muffins before baking.

raspberry coconut – Add a few tablespoons dessicated coconut in with the raspberries.

vanilla – add a few teaspoons vanilla extract into the butter milk.

egg-free – Try replacing the egg with a small ripe mashed banana.

super buttery – Replace half the buttermilk with melted butter.

other berry – replace the raspberries with other frozen berries of mixed berries. You can use fresh berries but they tend to break up in the mixture and give more of a berry swirl appearance. Still lovely though.

banana – replace the raspberries with 1 medium banana, peeled and chop. And you could replace the flour with

gluten free – replace the flour with either the same amount of gluten free flour OR use 200g almond meal.

troubleshooting guide

not sure how big your muffin tray is? – Just fill one whole up with water and then either weigh the water or transfer into a measuring jug. A 1/2 cup capacity muffin tray will weigh about 125g (4.4oz) or will fill about 1/2 cup. If your tray is bigger just make less (but larger!) muffins. You’ll need to cook the larger muffins for longer. 5-10 minutes should do it.

muffins too dry – this recipe can be a little on the lighter side. Next time replace half the buttermilk with melted butter.

muffins not rising? – we’re using a small amount of baking powder here, make sure your baking powder is fresh and that you remembered to add it!

can’t find buttermilk? – replace with half butter and half natural yoghurt.