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Buttermilk Raspberry Muffins

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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

  1. 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.
  2. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  3. Mix the Dry Ingredients:In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  5. Combine the Wet Ingredients:In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
  6. In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
  7. 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.
  8. 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.
  9. Add the Raspberries:Gently fold in the raspberries, being careful not to crush them.
  10. Gently fold in the raspberries, being careful not to crush them.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Cool and Serve:Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  16. 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.

Find it online: https://cosycookery.com/buttermilk-raspberry-muffins/