Buttermilk Raspberry Muffins: An Irresistible Treat Today!
Buttermilk Raspberry Muffins are a sweet and tangy breakfast treat that you’ll crave weekly, featuring moist textures and bursts of fresh raspberry flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1½ cups fresh raspberries (or frozen, unthawed)
- 2 tbsp coarse sugar (for topping)
Instructions
- In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in the vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet, alternating with buttermilk. Mix just until combined.
- Gently fold in raspberries using a spatula to keep them whole.
- Scoop batter into lined muffin tins, filling ¾ full. Sprinkle tops with coarse sugar. Bake at 375°F (190°C) for 18–22 minutes until golden.
Notes
- For best results, do not overmix the batter.
- Using fresh raspberries enhances the flavor, but frozen can also be used.
- Store leftover muffins in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://www.homeydishes.com/buttermilk-raspberry-muffins-recipe/