Raspberry Muffins

4.34 from 6 votes

These easy raspberry muffins are light and fluffy, filled with fresh raspberries in every bite. The recipe can be doubled or halved, depending on your crowd.

Course Bread, Breakfast

Cuisine American

Keyword buttermilk, muffins

Dietary Restrictions Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 194.77kcal

Author Lisa Lotts

Equipment

muffin tin
paper muffin liners optional

Ingredients

1¼ cups all purpose flour
⅓ cup sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon iodized salt
½ cup buttermilk
¼ cup vegetable oil
1 large egg
1 teaspoon almond extract (or vanilla extract)
6 ounces raspberries
2 tablespoons sparkling sugar

Instructions

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 1¼ cups all purpose flour, ⅓ cup sugar, ¾ teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon iodized salt. Whisk to combine. Set aside.
Add 1 large egg to a small bowl and whisk briskly. Add ½ cup buttermilk, ¼ cup vegetable oil and 1 teaspoon almond 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 6 ounces raspberries.
Divide the muffin batter evenly between the prepared muffin cups and sprinkle with 2 tablespoons sparkling sugar, divided evenly between them. Bake for 18-22 minutes or until a cake tester comes out clean.

Video

Notes

Baking times for other muffin sizes:

Full Sized Muffins: Holds ⅓ cup (2½ oz or 80 ml). Bake at 375° for 18-23 minutes.
Small Muffins: Hold scant ¼ cup (~3 oz or 50 ml). Bake at 375° for 13-15 minutes.
Mini Muffins: Holds 2 tablespoons (1 oz. or 30 ml). Bake at 375° for 10-12 minutes.

Storage, freezing and reheating options:

Store leftovers in an airtight container at room temperature for the first day (they will become softer and moister overnight).
After the first day, store in the refrigerator or freeze.
Reheat in a 300°F oven for 5-7 minutes.
Muffins will keep in a freezer-safe container for up to 3 months.
Thaw before reheating.

Nutrition