Description
A delightful recipe for perfect black raspberry muffins, ideal for breakfast or a snack.
Ingredients
Scale
- 2 extra large eggs (room temperature)
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 3/4 cup (180ml) buttermilk
- 1 tsp (5ml) vanilla extract
- 2 tsp (10g) baking powder
- 1/2 tsp (2g) baking soda
- 1/2 tsp (3g) salt
- 2 cups (240g) all-purpose flour
- 1 1/2 cups (225g) black raspberries (fresh or frozen)
- 1/4 cup (30g) all-purpose flour (for streusel)
- 2 Tbsp (25g) granulated sugar (for streusel)
- 1 Tbsp (14g) unsalted butter (room temperature, for streusel)
- sparkling sugar (for topping)
Instructions
- Preheat Your Oven: Start by preheating your oven to 375 degrees F (190 degrees C). This ensures even baking and will fill your kitchen with a warm aroma as the muffins cook.
- Mix Wet Ingredients Together: In a bowl, stir together the eggs, vegetable oil, granulated sugar, buttermilk, and vanilla extract until well blended. You are looking for a smooth texture without any lumps.
- Fold in the Flour: Gently fold in the flour, baking powder, baking soda, and salt until just combined. It is okay if there are a few lumps; avoid overmixing to keep the muffins soft.
- Add the Black Raspberries: Toss in the black raspberries and carefully fold them into the batter to ensure they are evenly distributed.
- Scoop Batter into Tin: Scoop the batter into the greased muffin tin, filling each cup about two-thirds full to allow for rising without overflowing.
- Add Your Topping: Sprinkle the streusel topping over each muffin evenly, ensuring each muffin gets a bit of sweetness and crunch.
- Bake & Enjoy the Aroma: Bake in the preheated oven for 30 minutes, or until golden brown and a toothpick inserted comes out clean. The delightful smell of baking muffins will fill your kitchen.
- Cool & Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This step is crucial to help prevent soggy bottoms.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage. Just wrap tightly before placing in the freezer.
- Expert Tips: Add more berries for extra flavor—consider an additional 1/2 cup of black raspberries if desired. When folding in the flour and berries, mix gently to avoid dense muffins. Use fresh or frozen berries; if using frozen, do not thaw before adding.
- Reheating Instructions: To reheat muffins, place them in a preheated oven at 350 degrees F (175 degrees C) for about 5-10 minutes until warmed through.
- Serving Suggestions: Serve warm with a pat of butter or pair with fresh fruit salad. A dollop of whipped cream or yogurt also complements these muffins.
- Recipe Variations: You can substitute black raspberries with blueberries, strawberries, or other summer berries for different flavors. Adding lemon zest can give your muffins a bright twist.
- Ingredient Notes: Choose high-quality black raspberries for the best flavor in your muffins. For a crunchy texture, consider adding chopped nuts.
Nutrition
- Calories: 314
- Sugar: 19g
- Sodium: 208mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 47mg