Fresh raspberries are probably not the first berry to come to mind when making a batch of muffins, but they are a tart-sweet alternative to blueberries, and they have a softer texture that sort of melts into the batter during baking (in the best possible way). These muffins have buttermilk added, which makes for a tender crumb and a subtle tangy flavor, with finely grated lemon zest adding even more tartness.


  • 150 grams sugar
  • 1 lemon (zest)
  • 400 grams flour
  • 2 teaspoons baking powder
  • 1 egg (whisked)
  • 200 grams buttermilk
  • 100 grams oil
  • 300 grams raspberries
  • brown sugar


  1. Preheat oven to 350 F.
  2. In a bowl, mix the sugar, lemon zest, flour, and baking powder.
  3. In another bowl, whisk the egg.
  4. Add the buttermilk and oil, and mix.
  5. Combine the 2 mixtures.
  6. Add the raspberries.
  7. Pour the batter in paper cupcake liners placed in a muffin pan, and sprinkle with brown sugar.
  8. Bake for about 20 minutes, do the toothpick test to check cooking.
  9. Note: to make buttermilk, add 1 tablespoon of lemon juice with 1 cup of milk, stir and let stand for 10-15 minutes.
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