Description
Moist, tender, and heavenly raspberry muffins topped with coarse sugar and baked to absolute perfection. This easy recipe will become an instant family favorite.
Ingredients
- 6oz package of fresh raspberries (chilled)
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 400°(F).
- In large bowl, whisk together dry ingredients. In another bowl, mix oil, buttermilk, egg and vanilla extract. Then add wet ingredients to dry ingredients and mix by hand into a batter.
- Gently fold in the raspberries. Spoon raspberry batter into muffin tin lined with paper cupcake liners. Fill about 3/4 full. You’ll get about 8-10 muffins.
- Use a spoon and sprinkle a layer of turbinado sugar on top of each one.
- Bake for 22-26 minutes or until toothpick inserted into center of a muffin comes out clean.
Notes
For best results, make sure raspberries are chilled. Place package in freezer for 10 minutes if necessary.
No buttermilk? Use whole or 2% milk and add 1.5 tsp of lemon juice or white vinegar to 1/2 cup of the milk. Let it sit for 10 minutes, stir, then add to the recipe.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Oven
- Cuisine: American