Description
These raspberry muffins are soft, fluffy, and packed with fresh raspberry flavor, making them a perfect treat for breakfast or a sweet snack. Easy to prepare, they are sure to delight everyone!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1/4 cup coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together the wet ingredients: melted butter, egg, vanilla extract, and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Do not overmix; a few lumps are okay.
- Gently fold in the raspberries, being careful not to break them up too much.
- Fill the muffin tin with the batter, filling each cup about 3/4 full.
- Sprinkle the tops with coarse sugar for added crunch.
- Bake for 18-22 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve as is or with butter or cream cheese. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- For a tangy flavor, use buttermilk or add vinegar to regular milk.
- Ensure frozen raspberries are thawed and drained to avoid excess moisture.
- Muffins can be stored at room temperature or frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 22 minutes