Black Raspberry Muffins
User Reviews
4.9
Black Raspberry Muffins
Description
The recipe starts by blending eggs, vegetable oil, sugar, buttermilk, and vanilla extract for a rich wet base. Baking powder, baking soda, and salt are whisked in to provide lift and taste balance, then all-purpose flour is folded in gently. Fresh black raspberries are added last to avoid breaking and turning the batter purple. This creates moist muffins dotted with juicy berry pockets.
An optional streusel topping made from flour, sugar, and butter can be sprinkled on before baking, adding a slightly crunchy texture and sweetness. Sparkling sugar atop the streusel provides a subtle sheen and extra crunch. Baking at 375°F for 25-27 minutes yields muffins that rise well and develop a lightly golden crust while retaining a moist crumb.
The muffins are best served warm, perhaps with butter, enhancing their rich flavor and soft texture. Cooling slightly before removing from the pan helps maintain shape. These muffins store well for a few days and can be varied by swapping the berry for other fresh fruit.
Ingredients
- 2 extra large egg large eggs will work too
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 1/2 cups black raspberry
streusel topping (optional)
- 1/4 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1 Tbsp butter unsalted
- Sparkling Sugar for the top
Instructions
- Preheat oven to 375F and butter a muffin tin, or line with muffin tin liners.
- If you are using the streusel topping, make it first. Combine the ingredients with your fingertips until it is crumbly and the butter is completely incorporated. The mixture will be dry. Set aside.
- In a large mixing bowl, whisk together the eggs, oil, sugar, buttermilk, and extract. Get everything well combined.
- Whisk in the baking powder, baking soda, and salt. Then fold in the flour. When the flour is almost all incorporated, fold in the berries.
- Fill your muffin cups quite full, and then sprinkle lightly with streusel mixture. Add sparkling sugar on top of the streusel. Bake in a preheated oven for about 25-27 minutes, or until risen and just turning golden. Different ovens vary greatly, so check these on the early side.
- Cool slightly before turning the muffins out of the pan. Devour warm, with plenty of butter.
Notes
- The optional streusel topping adds texture and a sweet finish but can be omitted for a simpler muffin.
- Using fresh black raspberries is best to preserve berry integrity and avoid coloring the batter too much.
- Watch bake time closely as oven temperatures vary; muffins should be golden and spring back when done.
- Serve slightly warm with butter for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 314kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 208mg | 9% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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