I’m a sucker for treats warm out of the oven. But really, who isn’t!? One of my favorite things to burn my mouth on is muffins fresh out of the oven. I thought I’d treat myself to some classic blueberry muffins, but when I saw frozen black raspberries in the grocery store, classic blueberry went right out the window. The raspberries add loads of flavor and tons of sexy purple black coloring. These muffins are perfect, fresh out of the oven for a weekend breakfast, and then freeze well for a mid week breakfast treat. And I sure do like my breakfast treats. I can’t help myself.
Try these muffins with any berry, fresh or frozen. Well… hold back on the frozen strawberries. They’re too big. But blueberries, raspberries, blackberries, or any combination you think is festive and inviting. Go nuts and show off your muffin stylings!
Black Raspberry Breakfast Muffins
adapted from The Gourmet Cookbook (which I can’t get enough of!)
3/4 stick (6 Tablespoons) unsalted butter
1/3 cup whole milk
1 large egg
1 egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups berries (I used frozen black raspberries)
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter or spray muffin cups. This recipe makes 12 standard muffins. If using paper cupcake liners, you don’t have to grease the muffin pan.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.
Divide the batter among muffin cups and spread evenly. Sprinkle generously with turbinado sugar. Bake until golden and crisp and a wooden pick or skewer inserted into the center of a muffin comes out clean, 18-20 minutes Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. (I used paper cupcake liners, and didn’t have to grease the pan.) Serve hot, warm or at room temperature.
{ 38 comments… read them below or add one }
I agree with you Joy- If I am gonna burn my tongue off, I’d prefer it to be from a tasty and sugary freshly baked breakfast good. I like to make these kinds of muffins too. Sometimes, just throwing this batter into a loaf pan makes for a delicious loaf/cake too. But that can be dangerous for me as I am more apt to polish the whole thing off :)
Oh Joy, these look and sound amazing! There is nothing in this world like a hot muffin fresh out of the oven. Pure satisfaction!
Ohhhh! I love black raspberries. They are SO worth the 30 minute flossing session required after consuming them- though I usually surrender and end up turning them into a coulis to save myself the bloody gums—they are some seedy little suckers. Seedy but dee-lish.
I have never heard of black raspberries. How intriguing! I agree with you totally. There is nothing like a fresh muffin straight from the oven. These look fantastic!!!
I too didn’t know that black raspberries existed?! Another thing to crave, that I’ll most likely never see in the NL, aaargghh!
Your muffins look great by the way, I’m such a fan of quick breads and muffins and the instant gratification they provide!
Oh that does look nice–very seductive coloring on those muffins. And I’m totally with you on the burns from eating muffins too soon–but I’d have it no other way.
these look seriously amazing. that batter looks just delicious! i’ve never seen black raspberries before, but i will look!
breakfast muffins, eh? what if i want them for dinner? or a snack? or preferably all of the above? :)
joy, these are gorgeous. i’d say that they’re too pretty to eat, but we both know i’d be lying. :)
I’ve been adding my frozen black raspberries to my Greek Yogurt every morning, but I’ve been thinking about a muffin for awhile now. For the others, I bought mine in the freezer aisle of Trader Joe’s.
Joy, thank you soooo much for this post! :)
All the time I was wondering why blackberries I remember from back home were different in taste from those here in UK, and after I checked latin names of the plants I learned that back home we had black raspberries not blakberries… I did not even know that there were two different spieces!!
First thing in the morning I’m going to look for black raspberries and Polish – English dictionary not to make similar mistake in future.
Thank you again, Margot
Blackberries are also grown in the United States. I live in Pennsylvania and grow both in my
yard. Black raspberries mature in June/July where blackberries are more end of July to August.
Two different flavor tastes.
Yum!!! It is all about the breakfast treats! (OK, so you know me, it is actually all about the breakfast treats, lunch treats, afternoon treats, dinner, dessert and midnight snacks!) These muffins look and sound SO SO good! Black Raspberries are my favorite – especially black raspberry jam. Sooo good!
i love to bake with berries, these muffins are perfect! look at the beautiful color, and they look so moist, great looking muffins!
Wow! These are gorgeous!
THANK YOU !!!!!!!
A friend of mine has Berries in the freeze and I’ll be hitting her up for some in the morning.These muffins look wonderfull.
YUM!!!!!!!!!!!!
I’m just sure when I get those berries that this muffin will taste ever bit as good as it looks in this picture above. Hopefully by this time tomorrow night I will be eating them.
I have oodles of these plants in my yard, and am trying desperately to kill most of them, and the more I try, the more invasive they get! Now they’re growing up through the cracks in my deck! I seem to be allergic to the thorns in some way because wherever I get scratched, it looks like poison ivy, but isn’t, of course. I was searching for a recipe to use, as each day I can pick at least a pint of fresh berries that mostly we eat fresh, but these muffins have me drooling. I’m still going to try to wipe out the main part of the crop though! Thanks for helping me with the bumper crop!
I have some black raspberries growing in my yard and I love to make muffins. These sound grrrreat!! Some bird must have planted the vine, it just came up last year, now I have 13 vines. My farm! Thanks for the recipe. I used to eat these as a kid, its like eating a memory now.
I just made these (with regular red raspberries) and they are fantastic. They’re hot out of the oven, I’m eating one now and wondering if I can eat all twelve before my husband gets home and notices…
i have made these and they are just heavenly.
thank you for sharing….. you have heart and soul and it goes into your food…..
I live in Eastern Pennylvania and we pretty much have a wild black raspberry farm here, LOL…I can’t wait to make these muffins when the berries come out next month!!!
I have been picking these darlings for one week, every single day for at least 3 hours. I have picked gallons and gallons of them. :-) My property is FULL of them.
Thanks for the muffin recipe! It’s always fun to try something a little different. If you’ve not tried these berries, you must. There is nothing like them.
I just made these last night and WOW they are good! We just went black raspberry picking and these were the perfect thing to make. My husband and I both love them. I wrote about them on my blog and linked back to your recipe – I hope that’s ok!
So sorry for those of you who’ve never heard of black raspberries. We are also in eastern PA, have lots of wild black raspberries, and we love them. Now we’ll love them in muffins.
I can’t wait to put my freshly picked black raspberries to this recipe! I spent the afternoon foraging for these gems right in my neighborhood development. What a grand way to showcase my “secret” discovery!
I just picked a TON of berries with friends and wasn’t sure what I was going to do with them all… well now I have a solution! =) I only hope that mine turn out CLOSE to how beautiful yours did… and I hope that my brothers don’t eat them all before I get to have any. ;)
My husband found your site this morning after looking for THIS muffin recipe. We just got done eating breakfast and OH. My. Gosh. The muffins are awesome. We didn’t have whole milk in the house, so we used skim, and it was still soooo gooooood. The next thing we are going to do is make vanilla extract…you ROCK!
I just recently moved from California to Pittsburgh and have discovered the amazingness that is fresh picked berries for my first time while out hiking, they’re incredible. After scratching myself to death on the thorny black raspberry bushes for those little morsels of heaven, I came home with about 2 cups of them. With hopes of baking a pie with them I was disappointed to find the amount I had was a far cry from what’s needed for a pie, I stumbled upon this recipe. Words can not express my love for these, I was torn between making this recipe and the strawberry muffins with the streusel topping, I couldn’t decide so I instead indulged in both and created the most amazing muffin ever. I just have to say thank you so much Joy, I love your site and recipes, there’s nothing better than homemade to relax your day a little!
These were so much better than I had hoped! I had almost lost hope with some frozen wild black raspberries I had that are just not good with yogurt or whatever–they are DELICIOUS in these muffins. Finally, an easy, successful muffin recipe! I can’t wait to try them with blueberries! Thank you thank you thank you!
These WILL be tried by MY family. This weekend!! My grandmother made a Black Raspberry cobbler once a year at father’s day – it was GONE lickety split!! To those of you who have never heard of them … don’t confuse blackberries … although very good, once you’ve tasted the sweetness of these little black beauties, a blackberry will never hold a candle!! When my husband and I got married & moved to the country 4 years ago, I planted a small one – now the canes are producing like crazy and the birds are helping spread the population to the fence line as well. I’m soooo happy. To purchase these gems is very expensive compared to other berries. But to harvest them from your own land is … well … just the berries!!! LOL Thank you for the recipe!! -G-
I made these with frozen red raspberries. These are so easy to make! My hand mixer is broken so for now I can not make anything requiring one.
I have 4 bags of frozen black raspberries hanging out since last summer… hoping they will be good in muffin form!! :)
This year has been an amazing bumper crop for black raspberries at my place. After we picked every bit of three cups of them in one day, we were trying to figure out what to do with too much of a good thing. My daughter suggested I try making muffins again, even though my first attempt left a lot to be desired.
I went on the hunt for a recipe, turned up this one, and made a double batch. It didn’t take long to whip up the batter, and they came out really well. They have an excellent texture, with just enough sweet fluffy breadiness wrapped around the berry goodness to make the perfect mouth-watering morsel.
I’m going to keep this recipe on-hand, and I plan to make several batches of muffins this season as the black raspberries transition into wineberries and blueberries and blackberries. We should have plenty of nutritious deserts ahead!
Thank you so much for sharing this wonderful recipe!! A new favorite in our house! We spend hours scavenging for these wonderful berries while they are in season and I am always searching for a recipe worthy of them..usually very disappointed! These are, hands down, the BEST muffins I have ever had! The sweetness was perfect, enhancing the flavor of the berries without leaving their natural sweetness behind. I thought about adding mini semisweet chips but it is completely unnecessary..wouldn’t change a thing! Thank you, thank you,thank you!!!
These are wonderful. I make them all the time with the kids in my daycare. Nice easy recipe for my school agers to read and easy for the little ones to mix. The kids just love them. I have passed the recipe on to another daycare providers and her kids loved making them and eating them. Thank you for sharing your recipe with us.
Who are you people? You’ve never heard of black raspberries? They grow wild all over the place in Michigan. This year we picked about 6 lbs of them, probably more, from the wild ones which grow in our small yard. I just don’t cut them down and they grow like weeds. You wouldn’t believe the berries! It was a bumper crop this year. My muffins are in the oven right now so I can’t comment on those yet. I can’t get enough fresh black raspberries and apparently I don’t have teeth with crevices where they get stuck. It’s never been a problem for me…yay me! lol
I’m not usually one for making fruity baked goods (I’m much more a fan of the many different variations of chocolate and peanut butter), but the boyfriend’s love of berries convinced me to make these. And WOW they are amazing! The delicious combo of the slightly sour berries and the sweet and fluffy cake is mouth watering!
I used frozen mixed berries instead of black raspberries, but I’ll definitely keep my eye out for some for next time.
Oh! And I added about 1/8 tsp of ground cinnamon, delish!
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