Muffins Aux Framboises Recipe

There’s something downright irresistible about these raspberry muffins that get me out of bed faster than any alarm clock ever could. With fresh raspberries folded into a buttery, vanilla-kissed batter, they strike the perfect balance between classic comfort and morning indulgence.

I love to mix the acidity of fresh raspberries with sweet granulated and brown sugars in these Muffins Aux Framboises. They have a tender crumb thanks to all-purpose flour and the richness of butter.

They’ve got a Buttermilk-y moistness and a vanilla flavor that puts the “delight” in “delightful.”

Muffins Aux Framboises Recipe Ingredients

• All-purpose flour: Provides structure; primarily carbohydrates; base of the muffin.
• Granulated sugar: Sweetens; enhances moisture; gives a tender crumb.
• Light brown sugar: Adds a deeper sweetness; slightly earthy; moist texture.
• Baking powder and soda: Leavening agents; help muffins rise; ensure fluffy texture.
• Butter: Adds richness; gives tenderness; flavor enhancer.
• Buttermilk: Moistens; slightly tangy; activates leaveners.
• Vanilla extract: Aromatic; enhances flavor profile; adds warmth and depth.
• Raspberries: Sweet-tart bursts; high in fiber; rich in antioxidants.

Muffins Aux Framboises Recipe Ingredient Quantities

• 1 and 1/2 cups (190g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) light brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120g) unsalted butter, melted and slightly cooled
• 2/3 cup (160ml) buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 1 and 1/2 cups (150g) fresh raspberries

How to Make this Muffins Aux Framboises Recipe

1. Set your oven to 375°F (190°C) and prepare a muffin tin with either paper liners or a light greasing.

2. In a big mixing basin, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. These dry ingredients need to be whisked together until they are very well combined.

3. In another bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs until smooth and well combined.

4. Blend the liquid ingredients into the dry ingredients, taking care not to overstir. The batter should be a bit lumpy, and that’s a good thing. If it were smooth, you’d know that the batter had been mixed too much.

5. Fold the fresh raspberries into the batter with care, making sure they are evenly spread all through it.

6. Spoon the batter into the ready muffin cups, filling each about two-thirds full.

7. If desired, for more flavor and presentation, you can put extra raspberries on top of each muffin.

8. Preheat the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.

9. Permit the muffins to cool in the pan for roughly 5 minutes before moving them to a wire rack to finish cooling. Allow them to cool completely before serving.

10. Present the muffins to your guests warm or at room temperature, and make sure they savor the delightful raspberry flavor!

Muffins Aux Framboises Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or pastry brush (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula (for folding raspberries into batter)
8. Spoon or cookie scoop (for filling muffin cups)
9. Cooling rack
10. Toothpick (for testing doneness)

FAQ

• Can I use frozen raspberries instead of fresh ones?You can use frozen raspberries. Just coat them lightly with flour before adding them to the batter, and they won’t sink to the bottom.
• What can I use as a substitute for buttermilk?A regular milk mixture with a tablespoon of lemon juice or white vinegar can be used. Let sit for 5 minutes before using.
• Can I use whole wheat flour instead of all-purpose flour?Whole wheat flour is an acceptable substitute; however, the muffins may turn out denser. You might try a mixture of half all-purpose and half whole wheat flour for a better texture.
• How should I store these muffins?Keep them at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
• Can I add other fruits or ingredients?Definitely! Think about including blueberries or white chocolate chips for some added fun and flavor. Just make sure that the total amount of mix-ins is around 1 and 1/2 cups.
• Can I make these muffins dairy-free?Replace the butter with a plant-based substitute, and use a non-dairy milk with a tablespoon of lemon juice in place of buttermilk.

Muffins Aux Framboises Recipe Substitutions and Variations

If you want to use whole wheat flour in your recipes, don’t go using it in the same quantities you’d use for all-purpose flour. You see, whole wheat flour has a different taste and texture and, when it comes to how it functions in recipes, has a whole different personality than all-purpose flour.
Sugar that has been ground to a fine powder. This ingredient serves as a sweetener, imparting a different flavor and level of sweetness. Use it in direct proportion to powdered sugar: 1/2 cup (100g) coconut sugar; or 1/2 cup (120ml) syrup made from the sap of the maple tree.
Buttermilk: Substitute 2/3 cup (160ml) of plain yogurt or a combination of 2/3 cup (160ml) milk and 1 tablespoon (15ml) lemon juice or vinegar. Let stand for 5 minutes.
Butter, unsalted: If you don’t have unsalted butter on hand, you can use 1/2 cup (120ml) of vegetable oil or 1/2 cup (120g) of melted coconut oil. Both these options are dairy-free, so use either if you’re allergic to dairy or just prefer not to use it.
Fresh raspberries. Substitute with the same amount of fresh blueberries or diced strawberries.

Pro Tips

1. Muffin Top Crunch For an extra crunchy top, sprinkle a mixture of sugar and cinnamon over the muffins before baking. This will create a delightful texture contrast with the soft interior.

2. Room Temperature Ingredients Make sure that both the buttermilk and eggs are truly at room temperature before mixing. This ensures that the melted butter does not solidify when it comes into contact with them, allowing for a smoother batter.

3. Coat the Raspberries Before folding the raspberries into the batter, lightly coat them with a bit of flour. This helps prevent them from sinking to the bottom and evenly distributes them throughout the muffins.

4. Avoid Overmixing Mix the batter just until the wet and dry ingredients are combined. Overmixing can lead to tough muffins because it develops excess gluten in the flour.

5. Muffin Storage If you’re planning to store the muffins, place a paper towel under and over them in an airtight container to absorb moisture and prevent them from becoming soggy.