Description
Deliciously moist muffins made with buttermilk and fresh raspberries, perfect for breakfast or a snack.
Ingredients
- 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 the 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 the flour, baking powder, and salt.
- In another bowl, whisk the melted butter and sugar. Add the eggs one at a time, beating well after each addition. Mix in the buttermilk and vanilla.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Gently fold in the raspberries.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, use fresh raspberries when in season.
- These muffins can be frozen for up to 3 months.
- You can substitute half of the all-purpose flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American