Description
Soft, moist, and bursting with fresh raspberry flavor, these Buttermilk Raspberry Muffins are quick and easy to make. With a tender crumb from buttermilk and juicy raspberries in every bite, they’re perfect for breakfast, snacks, or dessert. Customize them with add-ins like nuts or chocolate chips for a delightful treat.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)
- 1 tablespoon all-purpose flour (to coat raspberries)
For the Topping (optional):
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the Oven:
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray. - Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Mix the Wet Ingredients:
In another bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until smooth. - Coat the Raspberries:
Toss the raspberries with 1 tablespoon of flour to prevent sinking. - Combine Wet and Dry Ingredients:
Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing. - Fold in the Raspberries:
Carefully incorporate the raspberries into the batter, being gentle to preserve their shape. - Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. - Optional Topping:
Mix the sugar and cinnamon, then sprinkle it over the muffin tops. - Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- For best results, do not thaw frozen raspberries before use.
- To substitute buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.
- Store muffins in an airtight container for up to 2 days at room temperature or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
