Raspberry Muffins

Ananás e Hortelã
Raspberry Muffins


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 eggs (whisked)
200 grams buttermilk
100 grams oil
300 grams raspberries
brown sugar


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