Description
Buttermilk raspberry muffins are a delightful treat that can brighten up your day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups raspberries (fresh or frozen)
Instructions
- Start by preheating your oven to 375°F (190°C). Prepare your muffin tin with paper liners or non-stick spray.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, mix melted butter and sugar, adding eggs one at a time. Then mix in buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring gently. Fold in raspberries.
- Spoon batter into prepared muffin tin, filling each cup about three-quarters full.
- Bake for approximately 25 minutes, then cool before serving.
Notes
These muffins can be stored in an airtight container for 2–3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 180 calories per muffin
- Sodium: 200 mg
- Protein: 3 g