These Buttermilk Raspberry Muffins are moist, tender, and packed with juicy raspberries. The buttermilk gives them a light and fluffy texture, making them perfect for breakfast, brunch, or a sweet snack!
Buttermilk Raspberry Muffins
These Buttermilk Raspberry Muffins are moist, tender, and packed with juicy raspberries. The buttermilk gives them a light and fluffy texture, making them perfect for breakfast, brunch, or a sweet snack!
Ingredients
Scale
- 2cups(250g) all-purpose flour
- 3/4cup(150g) granulated sugar
- 2 tspbaking powder
- 1/2 tspbaking soda
- 1/4 tspsalt
- 1cup(240ml) buttermilk, room temperature
- 1/2cup(115g) unsalted butter, melted and slightly cooled
- 1large egg, room temperature
- 1 tspvanilla extract
- 1 1/2cups(180g) fresh raspberries (or frozen, unthawed)
- 2 tbspcoarse sugar for topping (optional)
Instructions
- Preheat the Oven:Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Mix the Dry Ingredients:In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Combine the Wet Ingredients:In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
- Add the Raspberries:Gently fold in the raspberries, being careful not to crush them.
- Gently fold in the raspberries, being careful not to crush them.
- Fill and Top the Muffins:Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar for a crunchy topping, if desired.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar for a crunchy topping, if desired.
- Bake:Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool and Serve:Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make it lemony:Add 1 tbsp of lemon zest to the batter for a hint of lemon flavor.
Use different berries:Substitute raspberries with blueberries, blackberries, or strawberries.
Storage:Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
