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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!
Easy Black Raspberry Muffins – Careful With the Berries
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:
USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel
- USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water, mild soap and gentle scrub brush or sponge
- Nonstick Americoat coating – a patented silicone coating which is PTFE, PFOA and BPA free – provides quick and easy release of all baked-goods and minimal easy clean up
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.
Easy Black Raspberry Muffins Questions and Answers
Can I use blueberries instead of black raspberries?
Yes — this recipe originally called for blueberries, so they’re an easy swap any time raspberries aren’t on sale.
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.
Does this recipe need adjusting for high altitude?
No changes needed for the baking powder at high altitude, per the original recipe.
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.
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.