New This Month

Raspberry Muffins


Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick to make, leaving ample time to savor these special moments.

  • Yield: Makes 1 dozen

Photography: Dana Gallagher


  • 1 1/4 cups (1 1/2 sticks) unsalted butter, plus more for pan
  • 1/2 vanilla bean, split and scraped
  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 2 cups fresh raspberries
  • 2 cups Crumb Topping


  1. Preheat oven to 350 degrees. Butter muffin pan. Place vanilla pod and seeds in a small saucepan with butter, and place over low heat until melted. Remove pan from heat, and let the mixture cool. Discard vanilla pod.

  2. Sift the flour, sugar, baking powder, ginger, cinnamon, and salt into a bowl large enough to accommodate the ingredients, with ample room for mixing. Whisk together.

  3. Add the butter mixture and eggs to the dry mixture; pour in the buttermilk. Stir the mixture with a spatula or wooden spoon just until combined. The batter should be slightly lumpy.

  4. Add the berries. (If you prefer, substitute 2 cups of another fruit, such as peeled and chopped apples or pears.) Stir with a spatula just until combined, being careful not to overmix.

  5. Spoon batter into prepared pan, filling cups completely. Using 2 cups crumb topping, sprinkle muffins generously; press gently to adhere. Bake until golden, 25 to 30 minutes. Transfer to wire rack to cool.

Reviews Add a comment

  • klaas_engelliv
    7 FEB, 2016
    "1 1/4 cups (1 1/2sticks) unsalted butter, plus more for pan" That is illogical!!!! 1 1/4 cups= 284 grams and 1 1/2 sticks= 170grams (Cups and Sticks - the two are not equal.) Or is it: Alltogether=1 1/4 cups and is 1 1/s sticks= for is 1/2 cup for the pan. Correctly?
  • walklightly
    15 JUL, 2015
    I didn't have buttermilk so I substituted full-fat lemon yogurt. I reduced the sugar to 1/2 cup. I didn't have ground ginger so I used a teaspoon of ginger syrup. I opted out of the crumb topping. These cooked perfectly in 25 minutes, didn't stick to my muffin pan, and are incredibly moist and delicious. I was a little worried about splitting the batter amongst only 12 muffin cups because it seemed like a lot. Turns out it was just right!