Description
Delicious and moist Buttermilk Raspberry Muffins, perfectly balanced with sweet-tart raspberries and a tender crumb from buttermilk.
Ingredients
- All-Purpose Flour: 2 ½ cups (300g)
- Granulated Sugar: 1 cup (200g), plus 2 tablespoons for sprinkling on top
- Baking Powder: 2 teaspoons
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Buttermilk: 1 cup (240ml), at room temperature
- Vegetable Oil: ½ cup (120ml)
- Large Egg: 1, at room temperature
- Vanilla Extract: 1 teaspoon
- Fresh or Frozen Raspberries: 1 ½ cups (about 180g)
Instructions
- Preheat your oven to 425°F (220°C) and prepare a muffin tin with liners or non-stick spray
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt
- In another bowl, mix buttermilk, vegetable oil, egg, and vanilla until smooth
- Combine wet ingredients with dry ingredients, folding gently until just mixed
- Fold in raspberries carefully
- Divide the batter into muffin cups and sprinkle sugar on top
- Bake at 425°F for 5 minutes, then reduce to 375°F (190°C) for 15-18 minutes until golde
- Let cool briefly before transferring to a rack
Notes
Toss raspberries in flour to prevent sinking.
For a gluten-free version, use a gluten-free flour blend.
These muffins freeze well for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295 kcal
- Sugar: 24g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 32mg