Black Raspberry Muffins Recipe
The Black Raspberry Muffins Recipe is a delicious and nutritious treat that combines the rich flavor of black raspberries with the light and fluffy texture of muffins.
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Servings: 24 Muffins
Calories: 153 kcal
Equipment
- Muffin tin
- Paper liners
Ingredients
- 2 eggs extra large
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3 tbsp. raw sugar
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
- 2 cups raspberries
- 3/4 cup almonds dividsliced ed
- 1/2 tsp. almond extract
Instructions
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. Set aside.
- a. Turn on the oven and set the temperature to 375°F (190°C).
- b. Take a muffin tin and place paper liners in each muffin cup. This prevents the muffins from sticking to the tin.
In a large mixing bowl, beat 2 extra-large eggs (or large eggs) lightly with a fork.
- a. Take a large mixing bowl.
- b. Crack 2 extra-large eggs (or large eggs) into the bowl.
- c. Grab a fork and beat the eggs lightly until the yolks and whites are mixed together.
Add 1/2 cup vegetable oil and 3/4 cup granulated sugar to the beaten eggs. Stir well to combine.
- a. Pour 1/2 cup of vegetable oil into the bowl with the beaten eggs.
- b. Add 3/4 cup of granulated sugar to the bowl.
- c. Use a spoon or whisk to mix the ingredients together until they are well combined.
Pour in 1 cup of buttermilk and add 1 teaspoon of vanilla extract. Mix everything until smooth.
- a. Measure 1 cup of buttermilk and pour it into the bowl.
- b. Add 1 teaspoon of vanilla extract for extra flavor.
- c. Stir the mixture until the buttermilk and vanilla extract are fully incorporated, and the batter becomes smooth.
In a separate bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix well.
- a. Take a separate bowl.
- b. Measure and add 2 cups of all-purpose flour to the bowl.
- c. Add 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt to the flour.
- d. Mix all the dry ingredients together until they are well combined.
Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Stir gently until the batter is just combined, being careful not to overmix.
- a. Slowly add the dry ingredients from the separate bowl to the large mixing bowl with the wet ingredients.
- b. Use a spatula or spoon to gently stir the mixture until the dry ingredients are incorporated into the wet ingredients. Avoid overmixing, as it can make the muffins tough.
Gently fold in 2 cups of black raspberries and 1/2 cup of sliced almonds into the muffin batter. Add 1/2 teaspoon of almond extract for an extra burst of flavor.
- a. Add 2 cups of black raspberries and 1/2 cup of sliced almonds to the muffin batter.
- b. Drizzle 1/2 teaspoon of almond extract over the batter for enhanced almond flavor.
- c. Use a gentle folding motion to incorporate the raspberries, almonds, and almond extract evenly throughout the batter.
Prepare the streusel topping by combining 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 tablespoon unsalted butter in a small bowl. Use your fingers to mix until crumbly.
- a. Take a small bowl.
- b. Measure 1/4 cup of all-purpose flour and add it to the bowl.
- c. Add 2 tablespoons of granulated sugar to the bowl.
- d. Cut 1 tablespoon of unsalted butter into small pieces and add it to the bowl.
- e. Use your fingers to combine the ingredients until the mixture becomes crumbly.
Scoop the muffin batter evenly into the lined muffin tin.
- a. Using a spoon or ice cream scoop, divide the muffin batter evenly among the paper-lined muffin cups in the tin.
Sprinkle the streusel topping over each muffin, and then add a pinch of sparkling sugar on top for a sweet and crunchy finish.
- a. Sprinkle the prepared streusel topping over the surface of each muffin in the tin.
- b. For added sweetness and crunch, sprinkle a pinch of sparkling sugar on top of each muffin.
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- a. Carefully put the muffin tin into the preheated oven.
- b. Bake the muffins for about 20-25 minutes until they are fully cooked. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean with no wet batter, the muffins are ready.
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- a. Take the muffin tin out of the oven using oven mitts.
- b. Allow the muffins to cool in the tin for a few minutes to make handling easier.
- c. Carefully remove the muffins from the tin and place them on a wire rack to cool completely.
Notes
Use fresh or frozen black raspberries for the best flavor and texture.
Add a sprinkle of sliced almonds on top of the muffins before baking for an extra crunchy element.
Adjust the sweetness to your liking by adding more or less sugar.
Experiment with other types of berries or fruits to create different variations of the muffins.
If you don't have buttermilk, you can make a substitute by mixing regular milk with lemon juice or vinegar.
Allow the muffins to cool slightly before removing them from the tin to avoid breaking them apart.
Serve the muffins with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert option.
Nutrition
Calories: 153kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 123mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg
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