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Buttermilk Raspberry Muffins

Tender, fluffy muffins made with tangy buttermilk and juicy raspberries. Perfect for breakfast or a sweet snack any time of day!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Buttermilk Raspberry Muffins
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1.5 cups fresh or frozen raspberries
  • 2 tbsp coarse sugar for topping (optional)

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix melted butter, sugar, eggs, vanilla, and buttermilk until combined.
  4. Gently fold wet ingredients into dry until just combined.
  5. Fold in raspberries carefully to avoid crushing them.
  6. Spoon batter into muffin cups, filling ¾ full. Sprinkle with coarse sugar if desired.
  7. Bake 18–22 minutes or until golden and a toothpick comes out clean.
  8. Cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling.

Notes

Use frozen raspberries straight from the freezer to prevent excess moisture in the batter.