Go Back
–+ servings

Raspberry Muffins

Deliciously moist raspberry muffins perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk can substitute with milk and vinegar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh raspberries can use frozen, thawed

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the raspberries.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

Tried this recipe?

Let us know how it was!