Description
Whipping up raspberry muffins brings pure joy to weekend mornings, filling your kitchen with warm, sweet aromas that welcome family and friends. Tender muffins packed with juicy berries make breakfast feel like a special celebration right at your own table.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups fresh or frozen raspberries
- ¾ cup granulated sugar
Supporting Ingredients:
- 1 cup buttermilk
- ½ cup unsalted butter
- 2 large eggs
Leavening and Seasoning:
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional:
- Coarse sugar for topping
Instructions
- Warm your oven to 400F and arrange a 12-cup muffin tin with paper liners or a generous coat of cooking spray.
- Grab a spacious mixing bowl and thoroughly combine 2 cups flour, ¾ cup sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt using a whisk.
- In a separate container, blend ½ cup melted butter, 1 cup buttermilk, 2 beaten eggs, and 1 teaspoon vanilla extract until smooth.
- Create a soft landscape in your dry ingredients by gently pouring the liquid mixture, folding carefully to maintain a slightly lumpy texture.
- Tenderly introduce 1 ½ cups raspberries into the batter, using light strokes to prevent crushing the delicate fruit.
- Distribute the batter evenly, filling each muffin cup approximately ¾ full for consistent sizing.
- Optionally dust the muffin tops with a sprinkle of coarse sugar for added crunch and sparkle.
- Slide the tin into the preheated 400F oven and bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean.
- Allow the muffins to rest in the tin for several minutes before transferring to a wire rack, letting them settle into their perfect form.
- Serve these beauties warm or at room temperature, embracing their fresh-baked charm.
Notes
- Always use room temperature ingredients to ensure even mixing and a consistent muffin texture.
- Fold the raspberries gently to prevent breaking them and creating a streaky batter.
- If using frozen raspberries, do not thaw them before adding to the batter to prevent color bleeding.
- Swap buttermilk with yogurt or sour cream for a similar tangy flavor and tender crumb.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 169 kcal
- Sugar: 8 g
- Sodium: 149 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 38 mg