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Raspberry Muffins Recipe
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5 from 1 vote

Raspberry Muffins Recipe

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 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 14 muffins
Calories 170kcal
Author Sheryl

Ingredients

  • 6 Tbsp butter cold
  • 1 egg room temperature
  • 1/2 C granulated sugar
  • 1/4 tsp ground cinnamon
  • 1 C buttermilk
  • 2 tsp baking powder
  • 2 C all purpose flour
  • 1 C raspberries fresh or frozen

For the muffin tops:

  • 1/4 C granulated 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.
  • Allow the muffins to cool before enjoying.

Nutrition

Calories: 170kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 67mg | Potassium: 132mg | Fiber: 1g | Sugar: 12g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg