Buttermilk Raspberry Muffins
These Buttermilk Raspberry Muffins are moist, tender, and bursting with juicy raspberries. You'll love how easy they are to make and how delicious they taste!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen raspberries if using frozen, do not thaw
- Turbinado sugar optional, for sprinkling on top
Instructions
- Preheat the Oven:Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups with butter or cooking spray.
- Mix Dry Ingredients:In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix; the batter should be lumpy.
- Add Raspberries:Gently fold in the raspberries, being careful not to crush them.
- Fill Muffin Cups:Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle the tops with turbinado sugar for a sweet, crunchy topping.
- Bake:Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.