Raspberry Muffins
These delightful raspberry muffins are moist, fluffy, and bursting with fresh raspberry flavor. Ideal for breakfast or as a sweet snack, they are easy to make and perfect for sharing with family and friends.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries Can use frozen, if needed.
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another mixing bowl, beat the egg and then add the buttermilk, melted butter, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the raspberries gently, being cautious not to break them.
- Scoop the batter into the prepared muffin tins, filling each cup about ⅔ full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a cooling rack.
Notes
For a sweeter muffin, you can add a bit more sugar or top the muffins with a sprinkle of sugar before baking.
If using frozen raspberries, do not thaw them before mixing; they may bleed into the batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.