Buttermilk Raspberry Muffins

Invasion of the giant muffins!  These muffins can be for breakfast, served as a snack, or garnished with some special accessories like crystallized mint, ice cream, chocolate ganache and served as a fancy dessert!

They are moist, like a pound cake, very cake-like and are better the second day.  With the crushed raspberries in the batter, the muffins are a slight pinkish raspberry color~~ Buttermilk Raspberry Muffins~~making them unique when serving.  There are so many options for any muffin, aka cupcake, when serving and when adorning.  For instance, these muffins would be spectacular drizzled with a warm chocolate ganache.  A small dollop of whipped cream cheese and a few fresh raspberries could be placed on top when serving.  Or even a lemon or lime drizzle could be made with simply juice, some confectionary sugar, and zest—the options are endless!

Makes: 12 very large or 18 regular sized muffins

Pre-Heat oven to 325

What you need:

¾ cup brown sugar

¾ cup sugar

2/3 cup canola oil (vegetable will work, too)

2 beaten eggs

1/2 cup whipped cream cheese (very soft…you can microwave about 10 seconds)

1/3 cup sour cream

1/2 cup buttermilk

1 1/2  tsp baking powder

1 tsp baking soda

1 ½ tsp vanilla

1 tsp salt

2 cups smashed (can be done in a blender, food processor or by hand with a large fork) fresh or thawed raspberries sweetened with 1/2 cup confectionary sugar (divided)

Note: Reserve ½ cup of the sweetened raspberries for garnish

3 cups all-purpose flour

 

What you do:

1. In large mixing bowl, blend together the brown and white sugar, oil and eggs.   Add whipped cream cheese, sour cream and buttermilk and mix into batter.  Add baking powder, baking soda, vanilla, and salt and gently mix.  Add 1 ½ cups sweetened raspberries and blend.  Gradually about ¾ cup at a time, add flour until all is blended into a thick batter.
2. Line muffin tin with paper muffin holders.  Spoon batter about ¾ full into muffin holder.  Bake for about 25-30 minutes or until a toothpick comes out clean.  Allow muffins to ‘rest’ and cool for about 15-20 minutes before serving.
3. Use a sifter to dust with confectionary sugar.  Place about a table spoon of raspberry sauce on top each muffin (optional) when serving.  Can garnish muffin with a sprig of crystallized or regular fresh mint.  Another option is to place a swish of chocolate ganache on the plate when serving the muffin.

© 2012 Alice D’Antoni Phillips    Ally’s Kitchen