Fruit and muffins are one of the most valuable breakfast categories EVER! This morning, I read a ton of muffin recipes to get the ratios down, but let’s be honest, once I start baking/cooking, I do my thang. Every muffin recipe I have ever followed directly has always been either dry or not much flavor, so I tried a few things out, and it worked! Let’s just get into it, shall we?
- 1/2 cup of very soft butter
- 2 teaspoons of olive oil
- 1 1/4 cup of sugar
- 2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt (a tiny sprinkle more also)
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup buttermilk
- raspberries (however much you would like, I did an entire small container)
The oven is set at 350 for roughly 20 – 23 minutes. That was my oven; everyone’s is different. Keep an eye on them though!
Mix the butter and sugar until really creamy and add the almond extract.
Add the eggs and mix until blended up real nice.
In a separate bowl, mix the flour, baking powder, and salt.
Slowly add the dry ingredients into the wet ingredients. Add the milk as you go too.
Spray a muffin pan, with or without liners and fill the cups up until they’re full. It should make 12 regular sized muffins. The batter will be a bit on the thick side. I blame the buttermilk, but trust me, it is worth it. Sprinkle the tops of the muffins with sugar to make it yummy! I used brown sugar…