Description
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
Units
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (180g) fresh raspberries (or frozen, unthawed)
- 2 tbsp coarse sugar for topping (optional)
Instructions
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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.
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Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
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Combine the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
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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.
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Add the Raspberries:
- Gently fold in the raspberries, being careful not to crush them.
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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.
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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.
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Cool and Serve:
- 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.