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Buttermilk Raspberry Muffins

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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

  • 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.

  • Mix the Dry Ingredients:

    • 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.

  • 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.

  • Add the Raspberries:

    • 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.

  • 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.

  • 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.

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