Can I use frozen raspberries in this recipe?

Yes, you can use frozen raspberries. Do not thaw them before adding them to the batter.

How should I store these muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days.

Why is buttermilk used in this muffin recipe?

Buttermilk adds tanginess and helps create a tender texture in the muffins.

Can I add a streusel topping?

Yes, you can add a simple streusel topping before baking for extra texture and sweetness.

How can I prevent the raspberries from sinking to the bottom?

Lightly coating the raspberries in a tablespoon of flour before folding them into the batter can help them stay suspended.

How do I know when the muffins are done baking?

A toothpick inserted into the center of a muffin should come out clean when they are fully baked.

Easy Buttermilk Raspberry Muffins Recipe (Moist & Fluffy!)

Description

These Buttermilk Raspberry Muffins are wonderfully soft and packed with juicy berries, creating an irresistible mix of sweet and tangy flavors perfect for any time of day!

Ingredients

2 cups (250 grams) all purpose flour
1 tablespoon (15 grams) baking powder
1 half teaspoon (3 grams) salt
1 half cup (115 grams) unsalted butter, melted and cooled
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 cup (240 ml) buttermilk
1 teaspoon (5 ml) vanilla extract
1 and 1 half cups (220 grams) fresh or frozen raspberries

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a standard 12 cup muffin tin with paper liners or grease it well with cooking spray.
Get a large mixing bowl. Whisk together the all purpose flour, baking powder, and salt in that bowl.
In a separate mixing bowl, whisk the cooled melted butter with the sugar. Add the eggs one by one, beating well after you add each egg. Mix in the buttermilk and vanilla extract.
Pour the dry ingredients gradually into the wet ingredients. Stir just until everything is combined and no dry streaks remain. Be careful not to overmix. Gently fold the raspberries into the batter.
Spoon the muffin batter into the prepared cups in the muffin tin. Fill each cup about three quarters of the way full.
Place the tin in the preheated oven. Bake for 25 minutes. The muffins are done when the tops look golden brown and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the muffin tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Topping: For a little extra crunch and nice look, sprinkle a small amount of coarse raw sugar on top of the batter in each muffin cup before baking them.

Uniform Raspberries: To help the raspberries spread out nicely through the batter, you can lightly toss them with a tablespoon of flour before gently folding them in.

Moisture Retention: Make sure you do not overmix the batter. Overmixing can make the muffins tough instead of tender and moist.

Nutrition

Serving Size: 1
Calories: 233
Sugar: 18g
Sodium: 262mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 52mg