Raspberry Muffins Recipe

Raspberry Muffins Recipe

  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup raspberries
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
  2. In a medium bowl, combine the flour, cocoa powder, sugar, baking powder, cinnamon, baking soda, and salt.
  3. In a large bowl, stir together the buttermilk, oil, vanilla, and egg until well-blended. Stir in the flour mixture until just combined. Do not overmix. Gently fold in the raspberries.
  4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.
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