Description
These Black Raspberry Muffins are moist, flavorful, and topped with a delightful crumbly streusel and sparkling sugar for a perfect breakfast or snack treat. Bursting with fresh black raspberries and a hint of vanilla, these muffins are easy to make and bake to golden perfection in just 40 minutes.
Ingredients
Muffin Batter
- 2 extra large eggs (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 raspberries
Streusel Topping
- 1/4 cup all purpose flour
- 2 Tbsp granulated sugar
- 1 Tbsp unsalted butter
- Sparkling sugar for the top
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 375°F (190°C). Butter a muffin tin or line it with muffin liners to prevent sticking and ensure easy removal of muffins after baking.
- Make the streusel topping: In a small bowl, combine the 1/4 cup all purpose flour, 2 tablespoons granulated sugar, and 1 tablespoon unsalted butter using your fingertips. Work the butter into the dry ingredients until the mixture becomes crumbly and the butter is fully incorporated. The streusel should be dry and crumbly. Set aside for topping later.
- Mix the wet ingredients: In a large mixing bowl, whisk together the 2 extra large eggs, 1/2 cup vegetable oil, 3/4 cup granulated sugar, 3/4 cup buttermilk, and 1 teaspoon vanilla extract until well combined and smooth.
- Add the leavening agents and dry ingredients: To the wet mixture, whisk in 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Then gently fold in 2 cups all purpose flour until just combined, being careful not to overmix. When the flour is nearly incorporated, fold in 1 1/2 cups fresh black raspberries carefully to avoid crushing them.
- Fill muffin cups and add topping: Spoon the batter into the prepared muffin cups, filling them quite full. Sprinkle the streusel topping evenly over each muffin, then add a light sprinkle of sparkling sugar on top for a sweet crunch and decorative finish.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 25 to 27 minutes, or until the muffins have risen and are starting to turn golden brown. Since oven temperatures vary, start checking at 25 minutes to avoid overbaking.
- Cool and serve: Remove the muffins from the oven and allow them to cool slightly in the tin before carefully turning them out onto a wire rack. Serve warm, ideally with plenty of butter for spreading. Enjoy your fresh, homemade black raspberry muffins!
Notes
- You can substitute large eggs if extra large eggs are not available.
- Be gentle when folding in the black raspberries to keep them whole and prevent the batter from turning purple.
- Use fresh black raspberries for the best flavor and texture; frozen raspberries may add extra moisture and discolor the batter.
- The streusel topping is optional but adds a wonderful texture and sweetness to the muffins.
- Check muffins early since oven temperatures vary to prevent overbaking and ensure moist muffins.
- Buttermilk can be substituted with regular milk mixed with a teaspoon of lemon juice or vinegar as a quick replacement.
