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.

49 thoughts on “Black Raspberry Muffins

  1. 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!!!!!!!!!!!!

  2. i love to bake with berries, these muffins are perfect! look at the beautiful color, and they look so moist, great looking muffins!

  3. 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!

  4. 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

    1. 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.

  5. 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.

  6. 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. :)

  7. these look seriously amazing. that batter looks just delicious! i’ve never seen black raspberries before, but i will look!

  8. 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.

  9. 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!

  10. 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!!!

  11. 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.

  12. 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 :)

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