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Freshly baked raspberry muffins on a black wire cooling rack with fresh berries nearby.

Luscious Raspberry Buttermilk Muffins

These tender and moist raspberry buttermilk muffins are bursting with fresh berry flavor and have a delicate crumb, making them a perfect breakfast treat or a delightful snack any time of day. The buttermilk adds a lovely tang and ensures a super moist texture.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour sifted
  • 3/4 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Buttermilk cold
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1 large Egg room temperature
  • 1 tsp Vanilla extract
Mix-ins
  • 1 cup Raspberries fresh or frozen (do not thaw if frozen)
  • 1 tbsp All-purpose flour (for tossing with raspberries)

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber Spatula
  • Standard 12-cup Muffin Pan
  • Paper Liners (optional)
  • Measuring cups and spoons

Method
 

Prepare Oven and Muffin Pan
  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners or grease generously with butter or non-stick spray.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the buttermilk, melted and cooled butter, large egg, and vanilla extract until smooth.
Combine Wet and Dry
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing will result in tough muffins.
Prepare and Fold in Raspberries
  1. In a small bowl, gently toss the raspberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.
  2. Gently fold the floured raspberries into the muffin batter.
Fill Muffin Cups
  1. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake
  1. Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue to bake for another 15-17 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
Cool
  1. Let the muffins cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use fresh raspberries. If using frozen, do not thaw them first; toss directly with flour and fold into the batter to prevent the color from bleeding too much. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. You can substitute other berries like blueberries or blackberries for raspberries.