Soy-Free Raspberry Muffins
Indulge in the delightful taste of Soy-Free Raspberry Muffins, a perfect treat for breakfast or snack time! These light and fluffy muffins feature juicy bursts of fresh raspberries complemented by a hint of zesty lemon. Made with simple pantry staples like all-purpose flour, buttermilk, and melted butter, they are completely soy-free, making them ideal for those with dietary restrictions. With just 15 minutes of prep time and 20 minutes of baking, these muffins are quick and easy to whip up. Plus, a sprinkle of coarse sugar on top adds an irresistible touch of sweetness and crunch. Perfect for sharing or savoring solo, these muffins will be a family favorite in no time!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cups buttermilk
- 0.5 cups unsalted butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh raspberries
- 1 teaspoon lemon zest
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter.
Gently fold in the fresh raspberries and lemon zest using a spatula, until they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Optionally, sprinkle the tops with a little coarse sugar for extra texture and sweetness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your soy-free raspberry muffins!
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 196.5 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 416 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 977 mg | 21% | |
*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.
