Raspberry Cinnamon Swirl Muffins

These muffins are moist and tasty, and they have a lovely cinnamon swirl in the middle. You can eat them for breakfast or as a sweet snack with coffee or tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• For the Cinnamon Swirl:
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon

In a separate bowl, combine the melted butter, buttermilk, sour cream, eggs, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until just combined

Gently fold in the fresh raspberries

In a small bowl, mix together the granulated sugar and ground cinnamon for the swirl

Fill each muffin cup halfway with batter, then sprinkle a pinch of the cinnamon swirl mixture on top

Add more batter on top, filling each muffin cup about 2/3 full

Top with another pinch of the cinnamon swirl mixture

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Raspberry Cinnamon Swirl Muffins