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–+ servings

Raspberry Muffins

Deliciously moist raspberry muffins perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
Wet Ingredients
  • 1/2 cup buttermilk or milk with vinegar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
Fruits
  • 1 cup fresh raspberries or frozen, thawed

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, combine the wet ingredients: buttermilk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the raspberries.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

These muffins can be stored in an airtight container for up to 3 days.

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