Bright, sweet, and tart raspberries add pops of flavor and color to these muffins. Try them for breakfast or as an after school snack!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
In large bowl, whisk eggs, melted butter, oil, and 1 cup sugar until combined. Add buttermilk and vanilla to sugar mixture and whisk until well combined.
Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Gently stir raspberries into batter. Do not overmix.
Spray ⅓-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups. Sprinkle remaining 2 tablespoons sugar evenly over batter.
Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted in center of 1 muffin comes out clean, 20 to 25 minutes.
Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes.
Did you know that even though raspberries are fruits, they are actually NOT berries?! Scientifically speaking, berries are fruits whose seeds and flesh come from just one flower. A single raspberry is actually made up of lots of tiny round fruits, each with its own seed. Therefore, a raspberry is called a composite fruit. Look at a raspberry up close or under a magnifying glass, and you can see the individual fruits. How cool is that?!