Description
Delicious buttermilk raspberry muffins with a sweet streusel swirl, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ¼ cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ¼ cup brown sugar (for streusel)
- ¼ cup flour (for streusel)
- 2 tbsp cold butter (for streusel)
Instructions
- Preheat oven to 375°F and line a muffin tin with liners.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk buttermilk, melted butter, egg, and vanilla.
- Combine wet and dry ingredients, then gently fold in raspberries.
- For the streusel, mix brown sugar, flour, and cold butter until crumbly.
- Fill muffin cups halfway, sprinkle streusel, add more batter, then top with streusel.
- Bake for 18-20 minutes until golden. Let cool before serving.
Notes
- Use frozen raspberries if fresh aren’t available.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: buttermilk raspberry muffins, streusel muffins, breakfast muffins