Buttermilk Raspberry Muffins
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Light, fluffy, and bursting with sweet raspberries, these tangy buttermilk muffins are the perfect treat for breakfast or snack time!
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1½ cups raspberries (fresh or frozen)
Instructions:
1️⃣ Preheat the Oven:
Preheat to 375°F (190°C) and line a muffin tin with liners or grease with non-stick spray.
2️⃣ Prepare Dry Ingredients:
Whisk together flour, baking powder, and salt in a large bowl.
3️⃣ Mix Wet Ingredients:
In a separate bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, then mix in buttermilk and vanilla extract.
4️⃣ Combine Wet & Dry Ingredients:
Gradually mix dry ingredients into wet ingredients until just combined. Don’t over-mix!
5️⃣ Fold in Raspberries:
Gently fold in raspberries, being careful not to crush them.
6️⃣ Fill Muffin Tin:
Spoon batter into muffin cups, filling each about ¾ full.
7️⃣ Bake:
Bake for 25 minutes until golden, or until a toothpick inserted in the center comes out clean.
8️⃣ Cool & Serve:
Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Time:
- Prep: 15 mins
- Cook: 25 mins
- Total: 40 mins
- Yield: 12 muffins
Enjoy these moist, tangy muffins with the perfect pop of raspberry flavor! 🧁🍇
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