Buttermilk Raspberry Muffins are a delicious and tender breakfast treat bursting with juicy raspberries. The buttermilk adds a subtle tang and keeps the muffins moist and fluffy. Perfect for breakfast, brunch, or as a sweet snack, these muffins are sure to become a favorite.

Equipment:

Muffin tin
Paper liners or non-stick spray
Mixing bowls
Whisk
Spatula
Measuring cups and spoons

Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw)
Optional: Turbinado sugar for sprinkling on top

Instructions:

Preheat the Oven and Prepare the Muffin Tin:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
- In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
Combine the Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the Raspberries:
- Gently fold the raspberries into the batter, being careful not to crush them.
Fill the Muffin Cups:
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with a little turbinado sugar for a crunchy topping.
Bake the Muffins:
- 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.
Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Tips:

Frozen Raspberries: If using frozen raspberries, there’s no need to thaw them first. Just fold them into the batter straight from the freezer to prevent them from turning the batter purple.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

Buttermilk Raspberry Muffins are a delightful combination of tangy buttermilk and sweet, juicy raspberries. These muffins are perfect for any occasion, whether it’s a quick breakfast on the go or a leisurely weekend brunch. Enjoy the soft, fluffy texture and bright raspberry flavor in every bite!

Buttermilk Raspberry Muffins

Buttermilk Raspberry Muffins are a delicious and tender breakfast treat bursting with juicy raspberries. The buttermilk adds a subtle tang and keeps the muffins moist and fluffy.

Print Recipe Pin Recipe

Equipment

Muffin tin
Paper liners or non-stick spray
Mixing bowls
Whisk
Spatula
Measuring cups and spoons

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter melted and slightly cooled
1 cup buttermilk at room temperature
2 large eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen raspberries if using frozen, do not thaw
Optional: Turbinado sugar for sprinkling on top

Instructions

Preheat the Oven and Prepare the Muffin Tin:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
Combine the Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the Raspberries:
Gently fold the raspberries into the batter, being careful not to crush them.
Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with a little turbinado sugar for a crunchy topping.
Bake the Muffins:
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.