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Raspberry Orange Muffins
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5 from 1 vote

Raspberry Orange Muffins

A lightened up muffin recipe with orange zest and fresh raspberries!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 184kcal
Author: Taylor Ellingson

Ingredients

  • 1 cup buttermilk
  • ½ cup granulated sugar
  • ⅓ cup canola oil
  • zest from 1 orange
  • 1 large egg
  • 2 teaspoon pure vanilla extract
  • 2 cups white whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces fresh raspberries

Instructions

  • Preheat the oven to 400 degrees F.
  • Grease a muffin pan with cooking spray, or line with muffin liners.
  • In a large bowl, whisk together the buttermilk, sugar, oil, egg, orange zest, and vanilla extract.
  • Add the flour, baking powder, baking soda, and salt, and stir until combined with a spatula.
  • Fold in the raspberries.
  • Divide evenly between the muffin cups.
  • Bake in the preheated oven for 18-20 minutes, until slightly golden and a toothpick comes out clean.
  • Cool in the muffin pan for about 10 minutes and then cool completely on a cooling rack.
  • Enjoy!

Nutrition

Calories: 184kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 215mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg