Raspberry Buttermilk Muffins

Soft, tender, and bursting with juicy raspberries, these Raspberry Buttermilk Muffins are the perfect balance of tangy and sweet! Made with creamy buttermilk for an ultra-moist crumb and sweetened with just the right amount of sugar, these muffins are a delightful treat for breakfast, brunch, or an afternoon snack. Fresh raspberries add a pop of natural sweetness, while a sprinkle of raw sugar on top gives them a subtly crunchy finish. With just 15 minutes of prep time and a simple one-bowl method, this easy muffin recipe is perfect for both novice and seasoned bakers alike. Serve them warm for a bakery-style treat at home, and enjoy their irresistible flavor all week long!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter (melted and cooled)
• 0.75 cups Buttermilk
• 2 Large eggs
• 1 teaspoons Vanilla extract
• 1.25 cups Fresh raspberries
• 2 tablespoons Raw sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Step 3

In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should still have some lumps.

Step 5

Carefully fold in the fresh raspberries, distributing them evenly throughout the batter.

Step 6

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with raw sugar if desired, for a crunchy and sweet topping.

Step 7

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.

Step 8

Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	987.5 grams (987.5g)

Amount per serving	% Daily Value*
Calories	2756

Total Fat 116.60g	149%
Saturated Fat 68.60g	343%
Polyunsaturated Fat 0.40g
Cholesterol 654mg	218%
Sodium 2464mg	107%
Total Carbohydrate 392.40g	143%
Dietary Fiber 16.50g	59%
Total Sugars 191.90g
Protein 45.40g	91%

Vitamin D 175IU	876%
Calcium 364mg	28%
Iron 14mg	79%
Potassium 909mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 6.5%

Carbs: 56.0%