These Buttermilk Raspberry Muffins are seriously delicious since the buttermilk adds moisture and results in a delicious soft tender muffin without adding extra fat.
What you will need.
Let’s delve in baking these delicious treats for all of us to enjoy. Let’s talk about the ingredients needed:
Raspberries: You can’t have raspberry muffins without raspberries of course! This is the key ingredient here. You can use them either fresh or frozen.
Buttermilk: it adds moisture and results in a delicious soft tender muffin without adding extra fat. Incase you don’t have butter milk on hand, you can easily make your own. Kindly check on the recipe notes how to.
Flour: These muffins call for all purpose flour.
Sugar: The white granulated sugar or castor sugar works best here. Incase you don’t have this, you can substitute it with the regular sugar or monkfruit sweetener which is way healthier since it has zero calories.
Baking powder & baking soda: These are our raising agents in these muffins. Since buttermilk is acidic, when combined with baking soda it helps add a lightness and tenderness to the muffins.
Eggs: If you can get organic eggs, the better as they are parked with all the nutrients an egg should have.
Oil: Any vegetable oil would do especially those with mild taste. It makes the muffins light and fluffy.
Vanilla extract: If you can get the real deal, go for it! It’s more flavorful and healthy! By the real deal I mean the extract not essence.
Sea salt: As little as is looks, salt makes the muffins flavorful. Never leave this out unless you want flat-tasting muffins!
How to make the buttermilk raspberry muffins:
Preheat your oven to 180° C then line your muffin tin with muffin cases or grease the muffin tin with cooking oil.
In a large bowl whisk the flour, sugar, baking powder, baking soda and salt till well incorporated then gently fold in the raspberries.
In another bowl, mix together the wet ingredients, that is the egg, buttermilk, oil and vanilla extract until well combined.
Mix the contents of the two bowls gently together till well incorporated. Avoid overmixing.
Using an ice-cream scoop or spoon, fill in the prepared muffin cases with the batter. Makes 12 muffins.
Bake about 20 – 25 minutes or until a skewer inserted on the center of the muffins comes out clean.
Allow to cool then enjoy with your favorite breakfast drink or juice.
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Buttermilk Raspberry Muffins
Ingredients
- 2 ½ cups (325g) all-purpose flour
- ½ cup (100g) granulated white sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 egg
- 1 cup (250 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1¾ cups (250g) fresh or frozen raspberries
Instructions
- Preheat your oven to 180° C.
- Line your muffin tin with muffin cases or grease the muffin tin with cooking oil.
- In a large bowl whisk the flour, sugar, baking powder, baking soda and salt till well incorporated then gently fold in the raspberries.
- In another bowl, mix together the wet ingredients, that is the egg, buttermilk, oil and vanilla extract until well combined.
- Mix the contents of the two bowls gently together till well incorporated. Avoid overmixing.
- Using an ice-cream scoop or spoon, fill in the prepared muffin cases with the batter. Makes 12 muffins.
- Bake about 20 – 25 minutes or until a skewer inserted on the center of the muffins comes out clean.
- Allow to cool then enjoy with your favorite breakfast drink or juice.
Notes
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