Ingredients

The following ingredients have 6 Servings
  • 1 1/4 cups all purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon almond extract ((or vanilla extract))
  • 6 ounces raspberries
  • 2 tablespoons sparkling sugar

Instruction

  • Arrange the oven rack to the center of the oven and preheat to 375° F. Place paper liners in the muffin tin and lightly spray with vegetable spray. Set aside.
  • In a medium bowl, combine the flour, sugar, baking powder, baking soda and kosher salt. Whisk to combine. Set aside.
  • Add the egg to a small bowl and whisk briskly. Add the buttermilk, vegetable oil and almond (or vanilla) extract. Whisk to blend.
  • Pour the wet ingredients into the dry ingredients and stir to combine, but don't over mix. When there are no dry bits of flour left, fold in the raspberries.
  • Divide the muffin batter evenly between the prepared muffin cups and bake for 18-22 minutes or until a cake tester comes out clean.
  • Let the muffins cool a few minutes before enjoying. Can be made ahead of time or wrapped and frozen for up to 3 months.