Sweet Raspberry Swirl Muffins are the perfect blend of fluffy muffin texture and sweet, tangy raspberry flavor. These delightful treats are easy to make and are perfect for breakfast, brunch, or a sweet snack. With their vibrant color and delicious taste, they are sure to impress your family and friends. Follow this simple recipe to create your own batch of these irresistible muffins!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 2 tablespoons raspberry jam
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
Step 4: Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Add Raspberries
Gently fold in the fresh raspberries, being careful to avoid crushing them.
Step 6: Fill Muffin Cups
Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Spoon a small amount of raspberry jam on top of the batter in each cup and use a toothpick or skewer to swirl it gently into the batter.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Sweet Raspberry Swirl Muffins warm or at room temperature!
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
What can I serve with Sweet Raspberry Swirl Muffins?
These muffins pair wonderfully with a dollop of whipped cream, a drizzle of honey, or a side of fresh fruit. They also taste great with a cup of coffee or tea!