Description
Deliciously moist muffins combining buttermilk and fresh raspberries, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups raspberries (fresh or frozen)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk the melted butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined (avoid over-mixing).
- Gently fold in the raspberries, being careful not to crush them.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, use room temperature buttermilk and avoid thawing frozen raspberries before adding to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, raspberry, breakfast, dessert, buttermilk