Description
Buttermilk raspberry muffins bring pure morning joy straight from the kitchen to your plate. Fresh raspberries dance through tender batter, creating a breakfast treat that feels like a warm hug from your favorite baker.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Sweet and Fruit Ingredients:
- 1 cup sugar
- 1 ½ cups raspberries
Instructions
- Crank your oven to 375°F and arrange paper liners inside a 12-cup muffin tin. Spray any exposed metal with non-stick cooking spray.
- Grab a medium bowl and whisk 2 cups flour, 1 tbsp baking powder, and ½ tsp salt until perfectly blended.
- In a separate large bowl, pour ½ cup melted butter and 1 cup sugar. Whisk until the mixture looks smooth and incorporated.
- Crack 2 large eggs into the butter mixture, adding them one at a time. Stir thoroughly after each addition.
- Pour 1 cup buttermilk and 1 tsp vanilla extract into your wet ingredients. Blend completely until everything looks uniform.
- Gradually add your dry flour mixture to the wet ingredients. Stir just until combined – stop mixing the moment no flour streaks remain.
- Carefully tumble 1½ cups raspberries into the batter. Fold gently to distribute without smashing the delicate fruit.
- Distribute the batter evenly across your prepared muffin tin, filling each cup approximately ¾ full.
- Slide the muffin tin into the preheated 375°F oven. Bake for exactly 25 minutes until the tops turn golden brown.
- Remove from oven and let the muffins rest in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.
Notes
- Fresh raspberries work best when they’re ripe but still firm, preventing them from turning mushy during baking.
- Frozen raspberries can replace fresh ones, but don’t thaw them first to prevent color bleeding into the batter.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free flour blend and add an extra tablespoon of buttermilk.
- To prevent the raspberries from sinking, toss them in a light dusting of flour before folding into the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 215 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg