Buttermilk Raspberry Muffins: Moist, Tender, and Bursting with Flavor

Buttermilk Raspberry Muffins are soft, tender, and packed with the fresh flavor of raspberries. Made with buttermilk for extra moisture and a slight tang, these muffins are perfect for breakfast or as a snack.

Equipment:

• Muffin tin
• Mixing bowls
• Whisk
• Spoon or scoop
• Oven

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh raspberries

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. Mix Dry Ingredients:
   • In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar:
   • In another large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
4. Combine with Dry Ingredients:
   • Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Fold gently until just combined.
5. Add Raspberries:
   • Gently fold in the raspberries, being careful not to overmix to avoid crushing the berries.
6. Bake the Muffins:
   • Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
   • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   • Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Tips:

• Dust the raspberries with a little flour before adding to the batter to prevent them from sinking.
• Substitute raspberries with other berries or a mix of berries for a different twist.

Buttermilk Raspberry Muffins are a delightful treat that combines the tangy flavor of buttermilk with the sweetness of fresh raspberries. These muffins are sure to brighten up your day with their moist texture and delicious taste.

Buttermilk Raspberry Muffins

Buttermilk Raspberry Muffins are soft, tender, and packed with the fresh flavor of raspberries.

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Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Spoon or scoop
• Oven

Ingredients

  

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh raspberries

Instructions

 

• Preheat the Oven:
• Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
• Mix Dry Ingredients:
• In a bowl, whisk together flour, baking powder, and salt.
• Cream Butter and Sugar:
• In another large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
• Combine with Dry Ingredients:
• Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Fold gently until just combined.
• Add Raspberries:
• Gently fold in the raspberries, being careful not to overmix to avoid crushing the berries.
• Bake the Muffins:
• Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.