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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.
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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat the Oven and Prepare the Muffin Tin:
  2. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
  3. Mix the Dry Ingredients:
  4. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  5. Mix the Wet Ingredients:
  6. In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
  7. Combine the Wet and Dry Ingredients:
  8. 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.
  9. Fold in the Raspberries:
  10. Gently fold the raspberries into the batter, being careful not to crush them.
  11. Fill the Muffin Cups:
  12. 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.
  13. Bake the Muffins:
  14. 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.

Notes

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.