Raspberry Buttermilk Muffins
Soft, tender, and bursting with juicy raspberries, these Raspberry Buttermilk Muffins are the perfect balance of tangy and sweet! Made with creamy buttermilk for an ultra-moist crumb and sweetened with just the right amount of sugar, these muffins are a delightful treat for breakfast, brunch, or an afternoon snack. Fresh raspberries add a pop of natural sweetness, while a sprinkle of raw sugar on top gives them a subtly crunchy finish. With just 15 minutes of prep time and a simple one-bowl method, this easy muffin recipe is perfect for both novice and seasoned bakers alike. Serve them warm for a bakery-style treat at home, and enjoy their irresistible flavor all week long!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (melted and cooled)
- 0.75 cups Buttermilk
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1.25 cups Fresh raspberries
- 2 tablespoons Raw sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should still have some lumps.
Carefully fold in the fresh raspberries, distributing them evenly throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with raw sugar if desired, for a crunchy and sweet topping.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 191.9 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 364 mg | 28% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
