🍇 Buttermilk Raspberry Muffins 🍇

 



These moist, tangy muffins are packed with bursts of raspberry flavor, making them the perfect treat for breakfast or a quick snack!


Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, melted

1 cup sugar

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1½ cups raspberries (fresh or frozen)

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray.


Prepare the Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, and salt.


Mix the Wet Ingredients:

In a separate bowl, whisk the melted butter and sugar until smooth.

Add the eggs, one at a time, beating well after each addition.

Mix in the buttermilk and vanilla extract.


Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring just until combined (avoid over-mixing).


Fold in the Raspberries:

Gently fold in the raspberries, being careful not to crush them.


Fill the Muffin Tin:

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.


Bake:

Bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.


Cool and Serve:

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.


Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


Enjoy the perfect combination of tangy buttermilk and sweet raspberries in these light and fluffy muffins! 🧁

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