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Raspberry Buttermilk Muffins Made Easy and Fluffy

Raspberry Buttermilk Muffins
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These Raspberry Buttermilk Muffins are soft, fluffy, and packed with juicy raspberries. Perfect for a quick breakfast, brunch, or snack, they offer a moist texture and bakery-style finish easily made at home.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1½ cups fresh raspberries
  • 2 tbsp coarse sugar (for topping)
  • Powdered sugar (optional for dusting)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Alternately add the buttermilk and flour mixture to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the fresh raspberries, being careful not to overmix.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Sprinkle coarse sugar over the top of each muffin.
  9. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

Notes

  • Use fresh raspberries for the best texture; frozen berries may add extra moisture.
  • Don’t overmix the batter to keep the muffins soft and fluffy.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Dust with powdered sugar just before serving for an elegant touch.

Nutrition

Find it online: https://www.tastydelishrecipes.com/raspberry-buttermilk-muffins-recipe/