Description

Delightfully fluffy and bursting with flavor, these Buttermilk Raspberry Muffins are the perfect treat for breakfast or a snack. The tangy buttermilk complements the sweet raspberries in every bite.

Ingredients

Scale

2 cups (250 g) all-purpose flour

¾ cup (150 g) granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (240 ml) buttermilk

shaken

½ cup (115 g) unsalted butter

melted and slightly cooled

2 large eggs

room temperature

2 teaspoons pure vanilla extract

1½ cups (180 g) fresh or frozen raspberries (do not thaw if frozen)

1 tablespoon all-purpose flour (to coat raspberries)

2 tablespoons coarse sugar for topping

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Toss the raspberries with 1 tablespoon of flour to coat them, then gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle coarse sugar on top of each muffin.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter to keep the muffins light and fluffy. If using frozen raspberries, do not thaw them to prevent the batter from turning purple.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 225 kcal
Sugar: 14 g
Sodium: 190 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: Buttermilk Raspberry Muffins, muffins, baking, desserts, breakfast, raspberries