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Buttermilk Raspberry Muffins

Soft, fluffy bakery-style muffins made with tangy buttermilk and sweet raspberries for a bright and tender breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tbsp vanilla extract
  • 1 cup buttermilk
  • 1.5 cups raspberries fresh or frozen

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper liners

Method
 

  1. Preheat oven to 425°F (220°C) and line a muffin tin with paper liners.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Whisk butter, sugar, eggs, and vanilla in another bowl.
  4. Stir in buttermilk.
  5. Combine wet and dry ingredients gently.
  6. Fold in raspberries.
  7. Divide batter into muffin cups and bake 5 minutes at 425°F.
  8. Reduce heat to 350°F and bake 14–17 minutes until golden.

Notes

For bakery-style tops, sprinkle with coarse sugar before baking.