Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups raspberries (fresh or frozen)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk the melted butter and sugar. Add the eggs, one at a time, beating well after each addition. Mix in the buttermilk and vanilla.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Gently fold in the raspberries.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.