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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