Easy Black Raspberry Muffins
Sometimes when you go to the store, you find that sale that you just can’t resist. In this case, it was blackberries on sale, $1 per carton . . . if you buy five. After indulging in several yogurt-with-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 co-worker, Paula Cockwell. She was the Food Service Director for my school district back in the day, and she would create little recipe books as gifts for Christmas. This is out of one of those. It originally called for blueberries and you can easily substitute those the next time they are on sale!
The only tip I would add is to 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.
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
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.
If you’re looking for other raspberry recipies, try my Black Velvet Cupcakes! Black as night, and full of berry flavor.
Looking for a new muffin pan? Here’s my recommendation from Amazon:
I like this one because of the lip it has on each side of the pan. I don’t know about you, but trying to get a muffin pan out of the hot oven without something to grab on to is an invitation for burned knuckles! It has a non-stick coating, so if you happen to slop any batter over the sides when you’re filling the cups, it’s easy to wash off, even after baking. And the kicker – it’s not very expensive.
