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Buttermilk Raspberry Muffins: Easy Treat in Just 40 Minutes

Buttermilk Raspberry Muffins [40 Minutes]
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Delicious and easy to make, these Buttermilk Raspberry Muffins are perfect for a quick treat in just 40 minutes.

Ingredients

Scale
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the buttermilk, vegetable oil, and sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, combine the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Gently fold in the raspberries.
  7. Fill the muffin cups about 2/3 full with the batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For an extra touch, sprinkle sugar on top of the muffins before baking.
  • Feel free to use frozen raspberries if fresh ones are not available.

Nutrition

Keywords: Buttermilk Raspberry Muffins, easy muffins, quick bake

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