Breakfast Fruit Muffins Recipes Snacks

Black Raspberry Muffins

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!)

Print this Recipe!

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.