Easy Black Raspberry Muffins
An easy and quick batch of sugar-crusted black raspberry muffins with just the things you have on hand right now.
Servings: 12 muffins
Calories: 200kcal
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.
