Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour (substitute with whole wheat flour for added fiber)
- 1 tablespoon baking powder (ensures lift and fluffiness)
- ½ teaspoon salt (balances sweetness and enhances flavor)
Wet Ingredients:
- ½ cup unsalted butter, melted (can substitute with neutral oil or plant-based butter)
- 1 cup granulated sugar (or coconut sugar for a less processed option)
- 2 large eggs (room temperature for better incorporation)
- 1 cup buttermilk (can be substituted with 1 cup milk + 1 tablespoon vinegar or lemon juice)
- 1 teaspoon vanilla extract
Add-ins and Toppings:
- 1½ cups fresh or frozen raspberries (do not thaw if using frozen to prevent streaking)
- Optional: 2 tablespoons coarse sugar or turbinado sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease each cup with non-stick spray.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine wet ingredients: In a medium bowl, whisk together the melted butter and sugar until well combined.
- Add eggs: Crack in the eggs one at a time, beating well after each to ensure a smooth and creamy mixture.
- Stir in buttermilk and vanilla: Add both to the wet mixture and mix until fully incorporated.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to stir gently until just combined. Overmixing can lead to dense muffins.
- Fold in raspberries: Carefully fold in the raspberries, trying not to break them apart. If using frozen berries, do not thaw them first.
- Scoop the batter: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Add topping: If desired, sprinkle each muffin top with a pinch of coarse sugar for a nice crunch.
- Bake: Place in the oven and bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature eggs and buttermilk for the best texture and rise. Cold ingredients can cause the butter to solidify, resulting in uneven mixing.
- Don’t overmix the batter—a few lumps are perfectly fine. Overmixing can cause the gluten in the flour to develop too much, resulting in tough muffins.
- For evenly sized muffins, use an ice cream scoop or measuring cup to divide the batter. This also helps with consistent baking.
- Substitute berries: If raspberries aren’t available, use blueberries, blackberries, or chopped strawberries.
- If buttermilk is unavailable, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let sit for 5–10 minutes.
- To prevent sticking, allow muffins to cool before removing from the pan. If they stick to the liners, try using parchment paper liners.
- Store properly: Once completely cooled, store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes