Description
These Buttermilk Raspberry Muffins are light, fluffy, and bursting with juicy raspberries. The tangy buttermilk gives each bite a soft, tender crumb while balancing the sweetness beautifully. Perfect for breakfast, brunch, or a cozy afternoon snack, these muffins are easy to make and full of fresh, comforting flavor.
Ingredients
Dry Ingredients:
2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients:
1 cup (240 ml) buttermilk, shaken
½ cup (115 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
2 teaspoons pure vanilla extract
Fruits and Add-ins:
1½ cups (180 g) fresh or frozen raspberries (do not thaw if frozen)
1 tablespoon all-purpose flour (to coat raspberries)
Optional: 2 tablespoons coarse sugar for topping
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the buttermilk, melted butter, eggs, and vanilla until smooth.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Gently fold until just combined — don’t overmix.
Step 5: Add the Raspberries
Toss raspberries in 1 tablespoon of flour, then gently fold them into the batter.
Step 6: Fill and Bake
Divide the batter evenly among muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if desired.
Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
Step 7: Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Do not overmix the batter — a few lumps are fine.
Use frozen raspberries straight from the freezer to prevent color bleeding.
Muffins taste best the day they’re baked but can be stored or frozen easily.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Buttermilk Raspberry Muffins, easy muffin recipe, raspberry muffins, breakfast muffins, fluffy buttermilk muffins