Deliciously sweet, fluffy and moist raspberry muffins made with plump, juicy raspberries that the entire family will love!
Course Breakfast
Cuisine American
Keyword bread, muffins, raspberries
Prep Time 5minutes
Cook Time 13minutes
Total Time 18minutes
Servings 14muffins
Calories 170kcal
Author Sheryl
Ingredients
6Tbspbuttercold
1eggroom temperature
1/2Cgranulated sugar
1/4tsp ground cinnamon
1Cbuttermilk
2tspbaking powder
2 Call purpose flour
1Craspberriesfresh or frozen
For the muffin tops:
1/4Cgranulated sugar
Instructions
Preheat your oven to 400 degrees F and line a 12-ct muffin pan with paper cups (if desired) or grease the pan as needed.
Cream the butter with the sugar and egg in your mixer. Add the buttermilk and mix until incorporated.
Add the dry ingredients to the wet ingredients and mix just until combined. Avoid the tendency to over mix!
Remove the bowl from the mixer and gently fold in the raspberries. Fill 12-14 muffin cups 2/3 full with the batter. Sprinkle a little sugar on top of each muffin.
Bake the muffins for 5 minutes at 400 degrees. Reduce the heat to 350 degrees F and bake for an additional 8 minutes or until a toothpick inserted in the center of the muffins comes out clean.