Buttermilk Raspberry Muffins (Tender & Fresh)

Buttermilk gives these muffins a tender, slightly tangy crumb that plays well against bursts of fresh raspberries folded in at the end. The batter is meant to stay a little lumpy rather than perfectly smooth, which is part of what keeps the muffins soft instead of dense. A sprinkle of turbinado sugar on top before baking adds a light, crunchy shell to every muffin.

Tender buttermilk muffins studded with fresh raspberries and topped with a crunchy sugar shell.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (15 min prep, 20 min cook)
• Simple: 11 everyday ingredients
• Feeds the family: 12 servings
• Light: about 233 calories per serving

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup unsalted butter (melted and cooled)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen raspberries (if using frozen, do not thaw)
• Turbinado sugar (optional, for sprinkling on top)

Instructions

1. Heat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3. Whisk the buttermilk, melted butter, eggs, and vanilla together in another bowl until well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined — the batter should stay a bit lumpy.
5. Gently fold in the raspberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full, and sprinkle with turbinado sugar if using.
7. Bake for 18 to 22 minutes, until a toothpick inserted in the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then move them to a wire rack to cool completely.

Cooking Tips

• Toss the raspberries lightly in a bit of flour before folding them in, to help keep them from sinking.
• Stop mixing as soon as the dry streaks disappear — a lumpy batter is exactly what you want here.
• Fill the muffin cups generously for a nice domed top.

Substitutions

• Blueberries can replace raspberries.
• Regular milk with a splash of vinegar can replace buttermilk.
• Coconut oil can replace melted butter.

Storage

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week for extra freshness.
• Freeze for up to 3 months, thawing at room temperature.

Serving Suggestions

• Serve warm with a pat of butter.
• Pack in lunches for an easy grab-and-go treat.
• Pair with coffee for a light breakfast.

Nutrition (per serving)

Nutrient	Amount
Calories	233 kcal

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