Delicious Buttermilk Raspberry Muffins
Fluffy and moist muffins made with tangy buttermilk and juicy raspberries — perfect for breakfast, brunch, or a quick snack any time of day!
Equipment
- Mixing Bowls
- Whisk
- Muffin tin
- Paper Liners or Non-stick Spray
- Measuring cups and spoons
- Wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter melted
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
Add-ins
- 1 ½ cups raspberries fresh or frozen
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, whisk together flour, baking powder, and salt until well combined.
- In a separate bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, then mix in buttermilk and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Gently fold in the raspberries. If using frozen, do not thaw beforehand to prevent color bleeding.
- Divide the batter evenly among muffin cups, filling each about three-quarters full.
- Bake for 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Do not overmix the batter — this keeps the muffins light and fluffy. Add lemon zest for extra brightness, or sprinkle cinnamon sugar on top before baking for a sweet crust.