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1 cup sugar, divided
1/2 teaspoons cinnamon, divided
1/4 teaspoons nutmeg, divided
2 1/2 cups flour, divided
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup unsalted butter, chilled and cut into small pieces
1 cup buttermilk {How to Make Buttermilk}
2 large eggs
1 teaspoon vanilla extract
2 cups raspberries


Preheat oven to 400 F. Grease or line muffin tin with muffin cups. In a small mixing bowl, combine 1/4 cup sugar with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg and sprinkle muffin tins with sugar mixture. Set remaining sugar mixture aside for muffin topping.

In a separate bowl or stand mixer, mix 2 1/4 cups flour, baking powder, salt and remaining 3/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg together. Using the paddle attachment {or two knives if not using a stand mixer}, cut in butter on low speed until butter is about pea-sized.

In a small bowl, whisk buttermilk, eggs and vanilla together. Add wet mixture and dry mixture and stir just until combined. Lumps are expected.

Add remaining 1/4 cup flour to raspberries and toss to coat. Carefully fold raspberries into batter. Fill muffin tins almost to the top and sprinkle with remaining sugar mixture.

Bake 15 minutes and rotate pan. Bake for an additional 10 to 15 minutes or until toothpick inserted into the center comes out clean.