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Easy Black Raspberry Muffins
Sometimes when you go to the store, you find that sale you just can’t resist. In this case, it was black raspberries on sale — $1 a carton, if you bought five. After several yogurt-and-berries breakfasts, it was time to get serious about using up the rest of the berries. So I dug out my go-to recipe for Easy Black Raspberry Muffins.
This recipe couldn’t be easier, but it makes a great batch of moist, sugar-topped muffins in just a few minutes. The recipe comes from my friend and former co-worker, Paula Cockwell. She was the Food Service Director for my school district back in the day, and she used to put together little recipe books as Christmas gifts — this one came from one of those. It originally called for blueberries, and you can easily swap those in the next time they’re the ones on sale.
A note on high altitude: I’ve made these dozens of times at ~6,000 ft in Denver — never once needed to adjust it. The baking powder amount stays exactly as written below.
Easy Black Raspberry Muffins
Ingredients
- 1/2 cup Butter
- 1 cup Sugar 230 grams
- 1 1/2 cups Black Raspberries sliced
- 2 lg Eggs
- 2 cups Flour 315 grams
- 2 tsp Baking Powder No change for high altitude
- 1/2 tsp Salt
- 1/2 cup Milk
- 1 tsp Vanilla
Instructions
- Preheat oven to 375°F. Prepare a muffin tin by greasing or spraying each cup, or lining with cupcake papers.
- Cream butter and sugar until light yellow and fluffy – about 3 minutes. Add eggs one at a time.
- While butter is creaming, crush 1/2 of the berries and leave the other half whole. (I sliced my berries in half, just because they were so huge.)
- In a separate bowl, whisk together flour, baking powder and salt. Mix into the creamed butter mixture, alternating with the milk. Then add the vanilla.
- Mix in the crushed berries. Remove the bowl from the mixer and fold in the remaining berries with a spatula.
- Spoon or scoop the batter into the tins, about 3/4 full.
- Sprinkle the top with sugar crystals (optional). I use about 1/2 to 1 tsp per muffin.
- Bake for 25 minutes. Remove and cool in pan for 5 minutes, then cool on rack.
Notes
Easy Black Raspberry Muffins – Careful With the Berries
- Be careful with the berries themselves. You crush about half, but I sliced the second half in two, as they were just huge. Then fold those berries in carefully so they don’t get crushed as well. That way you’ll get a nice burst of berry flavor throughout.
- Swap blueberries for black raspberries any time they’re the better deal — the recipe was originally written that way.
- Sugar-crystal topping is optional but gives the muffin tops a nice crunch and sparkle — I use Wilton White Sparkling Sugar, which holds up better than regular granulated sugar and isn’t always easy to find in stores.
- A quick tip to keep every berry from ending up at the bottom: toss them in a little of the flour called for in the recipe before folding them into the batter. It’s a small step that makes a real difference.
And remember, raspberries, unlike blueberries, are going to have some small seeds, so you’ll run into those when you eat them. I don’t mind them, but some people might not care for it. Enjoy!
Easy Black Raspberry Muffins Questions and Answers
Can I use frozen black raspberries instead of fresh?
Yes, though fresh is preferred when you can get it on sale. If using frozen, don’t thaw them first — fold them in frozen so they don’t bleed color into the batter as much, and expect a few extra minutes in the oven.
Do I need to adjust this recipe for high altitude?
No — I’ve made these dozens of times at about 6,000 feet in Denver and never once needed to adjust it. The ingredient amounts, including the baking powder, stay exactly as written.
Can I substitute the black raspberries with another berry?
Yes — this recipe was originally written for blueberries, and either works well. Blackberries or a mix of raspberries and blackberries would also work.
Do I need to crush all the berries?
No. Crush about half so the batter picks up berry flavor and color throughout, then fold in the rest whole (or sliced, if they’re large) so you get bursts of whole berry in each muffin.
Will there be seeds in the muffins?
Yes — unlike blueberries, raspberries have small seeds you’ll notice when you eat them. It doesn’t affect the recipe, just something to expect.
How should I store leftover muffins?
Store in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week.
Can I freeze them?
Yes — cool completely, then freeze in a sealed bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
How do I keep the berries from sinking to the bottom of the muffins?
Toss the berries in a spoonful of the flour called for in the recipe before folding them in — the light coating helps them stay suspended in the batter instead of settling at the bottom as they bake. It’s a well-known trick among bakers; King Arthur Baking covers the same technique in their basic muffin guide if you want more on the science behind it.
All My Raspberry Recipes
- Black Raspberry Turnovers
- Raspberry Velvet Cupcakes
- Chewy Raspberry Bars
- Raspberry Thumbprint Cookies
- Raspberry Streusel Coffee Cake
- Lemon Raspberry Cheesecake Bars
Did you substitute another type of berry? I do, if they are on sale. Just about anything works well. Let me know your variations and I’ll update the recipe.
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Hi Don,
These muffins sound so easy and delicious, and I love the idea of using whatever berries happen to be on sale! The tip about folding in the berries gently is especially helpful. Have you ever tried adding a little lemon zest or another flavor to the batter, and if so, how did it turn out?
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Thank you for the delicious and easy looking recipe. I hope that my muffins look like the ones in your picture.
Love Black Raspberries, but unfortunately they are very difficult to come by in this area. I haven’t seen them anywhere for ages. I wonder if there is another fruit that one can substitute, like maybe blueberries, or won’t the recipe work.
I’ve actually made them with store-bought blackberries and they turned out very nice. Of course, store-bought fruit tends to go for size and not flavor, but still not bad.
Wow! Crushing part of the berries while gently folding in the rest is such a smart move for getting both rich color and juicy pockets in every bite. I have a soft spot for recipes that turn a great produce sale into an easy homemade breakfast, especially when the sugar-crusted top gives the muffins a little bakery-style finish.
I would probably try blueberries when they are in season, then serve a warm muffin alongside coffee on a slow morning. Have you ever used a mixed-berry version, or does one berry at a time give the best texture?
I haven’t tried mixed berries, but only because I only ever have one type leftover! It might give you a little trouble if the berries are wildly different in size, but it’s worth a try.