These easy raspberry muffins are light and fluffy with jammy pockets of fresh raspberries in every bite. Recipe can be doubled or halved, depending on your crowd.
Arrange the oven rack to the center of the oven and preheat to 375° F. Place paper liners in the muffin tin and lightly spray with vegetable spray. Set aside.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and kosher salt. Whisk to combine. Set aside.
Add the egg to a small bowl and whisk briskly. Add the buttermilk, vegetable oil and almond (or vanilla) extract. Whisk to blend.
Pour the wet ingredients into the dry ingredients and stir to combine, but don't over mix. When there are no dry bits of flour left, fold in the raspberries.
Divide the muffin batter evenly between the prepared muffin cups and bake for 18-22 minutes or until a cake tester comes out clean.
Let the muffins cool a few minutes before enjoying. Can be made ahead of time or wrapped and frozen for up to 3 months.