Print

“Black Raspberry Muffins: My 7-Year Quest for Pure Joy”

black raspberry muffins
Print Recipe

These black raspberry muffins are a delightful treat, bursting with the sweet-tart flavor of fresh black raspberries. Perfect for breakfast, brunch, or a snack, they are easy to make and guaranteed to bring a little Sunday flavor to your day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh black raspberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the black raspberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
  8. Remove the muffins from the tin and let them cool on a wire rack.

Notes

  • For best results, use fresh black raspberries. If using frozen, do not thaw them before adding to the batter to prevent the muffins from becoming too watery.
  • Do not overmix the batter; overmixing can lead to tough muffins.
  • These muffins are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
  • You can freeze baked muffins for up to 2 months. Thaw at room temperature or warm gently in the microwave or oven.

Nutrition

Find it online: https://sundayflavor.com/black-raspberry-muffins-recipe/