Raspberry Muffin Bread Recipe

I absolutely love this raspberry muffin bread recipe because it’s the perfect blend of sweet and tangy, thanks to those juicy raspberries, and it makes my kitchen smell like a cozy bakery. Plus, it’s so simple to whip up with ingredients I usually have on hand, making it an irresistible treat for both brunch gatherings and late-night snacks!

My perfect way to kick off the morning is with Raspberry Muffin Bread. I adore its perfect balance of sweetness and tartness.

The base is really a muffin recipe, with 1 and 3/4 cups of all-purpose flour, just enough packed brown sugar, and a couple of any combination of flavors (in this case, raspberries) to complete the batter. Muffins, of course, are meant to be portable and eaten with one hand.

However, you can also make them as a loaf.

Ingredients

All-purpose flour: Delivers structure; very rich in carbs.

Sugar in granulated form: Sweetens the bread, offers carbohydrates to boost energy.

Moisture and flavor are provided by brown sugar, which has a deeper taste owing to its molasses content.

Butter that is not salted: Contributes opulence and wetness; provides lipids.

Buttermilk: Provides a zesty flavor; creates a tender crumb; ingredient for protein.

Raspberries: Imparts sweetness and tang, is rich in fiber and antioxidants.

Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 and 1/2 cups fresh or frozen raspberries

Instructions

1. Set your oven to 350°F (175°C) to begin the preheating process. Prepare a loaf pan measuring 9×5 inches by greasing it or lining it with parchment paper.

2. In a large bowl, mix together these dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. In another bowl, combine well the melted butter, eggs, vanilla extract, and buttermilk.

4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined; take care not to overmix.

5. Gently incorporate the raspberries into the batter, guaranteeing that they are evenly dispersed within the mix.

6. Smoothing out the top with a spatula, pour the batter into the loaf pan you have prepared.

7. Cooking time runs 50-60 minutes, and a toothpick inserted into the center should come out clean when the cake is done.

8. Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

9. When it has cooled, slice the raspberry muffin bread to serve.

10. Any leftovers should be stored in an airtight container at room temperature. They will keep for up to three days.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Parchment paper (optional)
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
9. Toothpick
10. Wire rack
11. Airtight container

FAQ

• Can I use frozen raspberries?Certainly! Both fresh and frozen raspberries work well. However, if you choose to use frozen raspberries, do not thaw them prior to incorporating them into the batter.
• What can I substitute for buttermilk?A buttermilk substitute can be made by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar and allowing the mixture to sit for 5 minutes.
• How do I store Raspberry Muffin Bread?Keep it in an airtight container at room temperature for as long as 3 days, or chill it in the fridge and have it any time up to a week later.
• Can I use whole wheat flour?Indeed, you can substitute as much as half of the all-purpose flour with whole wheat flour. The texture of the end product will be a trifle denser.
• How do I prevent raspberries from sinking?Coat the raspberries in flour and then add them to the batter so that they’ll stay evenly distributed throughout the baked cake.
• Can I add other fruits?Yes, indeed! Blueberries or chopped strawberries can be splendid additions or replacements.
• What if I don’t have brown sugar?Brown sugar may be substituted with white sugar in equal measure, but the result may be a loss of some of the dubious bread’s depth of flavor.

Substitutions and Variations

All-purpose flour: An equal amount of whole wheat flour can be substituted, or use 1 and 3/4 cups of gluten-free all-purpose flour for a gluten-free version.
Buttermilk: Substitute with plain yogurt or mix with 1/2 cup of milk and 1/2 tablespoon of lemon juice or white vinegar and let sit for 5 minutes to make buttermilk.
Raspberries, fresh or frozen: If you wish, substitute an equal amount of blueberries or blackberries for a different berry flavor.
Granulated sugar: For an alternative sweetness profile, substitute the same quantity of coconut sugar or honey.
Butter: Substitute with the same amount of coconut oil or vegetable oil for a dairy-free option.

Pro Tips

1. For enhanced flavor, consider adding a teaspoon of lemon zest to the wet ingredients. The citrus will complement the raspberries nicely.

2. Gently toss the raspberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.

3. If using frozen raspberries, do not thaw them before adding to the batter. This helps maintain their shape and prevents them from releasing too much juice into the batter.

4. For an extra crunch, sprinkle a tablespoon of coarse sugar on top of the batter before baking. This will create a delightful crispy crust.

5. Ensure the buttermilk and eggs are at room temperature before mixing. This helps create a smoother batter and promotes even baking.