Raspberry Muffins
These homemade raspberry muffins are fluffy, moist and filled with sweet, juicy berries. They have a soft texture because they're made with buttermilk (or sour cream), and adding a little lemon zest brightens up the flavor. What's not to love about this easy raspberry muffin recipe?
Servings: 12 muffins
Ingredients
Raspberry Muffins
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest about 1 lemon
- 3/4 cup buttermilk
- 1 1/2 cups raspberries*
Instructions
- Preheat the oven to 375F degrees. Line a muffin pan with muffin papers - you'll end up with 12-14 muffins total so you may need 2 pans.
- Whisk together the flour, baking powder, baking soda & salt in a medium bowl.
- In a separate large bowl, beat together the butter and sugar until fluffy. (About 2 - 3 minutes).
- Beat in the eggs 1 at a time, followed by the vanilla extract and lemon zest.
- Turn the mixer down to low speed and beat in about 1/3 of the flour mixture followed by about 1/2 of the buttermilk. Repeat the process with the rest of the flour mixture and buttermilk - only mixing until the batter is just combined. I always fold the last 1/3 of the flour mixture in by hand to ensure you don't over mix the batter.
- Gently fold in the raspberries using a rubber spatula.
- Spoon the batter into the prepared muffin pan filling each to the top.
- Bake in the preheated oven on the middle rack for 18-22 minutes, or until the tops are golden and an inserted toothpick comes out clean (or with raspberry juice).
Notes
*If using frozen berries, do not thaw. Toss frozen berries with 2 teaspoons of flour before folding them into the batter.