Raspberry Muffins
Easy to follow Raspberry Muffin recipe made with sweet raspberries and tangy buttermilk. These make a great breakfast or snack.
Ingredients
- 2 eggs
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 cup sugar
- 1 tsp vanilla extract
- 2¼ cups flour, divided
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup frozen raspberries
- 2 Tbsp sugar, for topping, optional
Instructions
- Preheat oven to 375℉
- Line a muffin pan with paper liners or spray with non-stick spray
- In a large bowl, whisk together eggs, buttermilk, oil, and vanilla.
- Stir in 1 cup sugar.
- Fold in 2 cups of flour, baking powder, baking soda, and salt, until dry ingredients are just incorporated.
- Measure frozen raspberries into a large measuring cup and add the ¼ cup of remaining flour, shake to coat the raspberries.
- Fold raspberries into batter until just combined.
- Fill prepared muffin tin ⅔ full and sprinkle 2 Tbsp of sugar evenly over the tops of the batter.
- Bake in preheated oven for 22-25 minutes or until muffins are baked through.
- Allow to cool in pan 2-3 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
- Store fully cooled muffins in an airtight container.