Red Berry Muffins
SKU:
So simple that even I can make spectacular muffins in under an hour.
Not too sweet, just the right amount of brightness from the berry/lemon combination, and good crunch on top.
Strawberries make a slightly sweeter muffin, raspberries give it a little more tang. Choose the one that fits your mood!
Not too sweet, just the right amount of brightness from the berry/lemon combination, and good crunch on top.
Strawberries make a slightly sweeter muffin, raspberries give it a little more tang. Choose the one that fits your mood!
Ingredients
|
1 cup of strawberries, cut into quarters, eighths if they are very large strawberries OR
1 cup raspberries, halved This is about 10 strawberries, or a few raspberries short of a small (6 ounce). Eat the last few while baking! |
Juice of half a lemon
1 cup flour 1t baking powder ½ cup white sugar 1 egg ⅓ cup sour cream ¼ cup canola (or vegetable) oil 1t vanilla extract |
What To Do
Cut fruit, dump it into a small mixing bowl, and squeeze half the lemon over the fruit. Toss fruit very gently in lemon juice and set aside. If using raspberries, try not to squish them.
Pre-heat oven to 400°F. Line a muffin pan with 9-10 paper baking liners to prep for the muffin batter.
Sift together flour and baking powder in a separate mixing bowl and set aside.
Gently blend together sugar, egg, sour cream, oil, and vanilla in a KitchenAid, or by hand.
Add dry ingredients to the mixer in two small batches and blend til just mixed through. It will be thick-ish. Add fruit and mix in BY HAND because you don't want to smush the fruit, until just combined.
Pour into muffin liners until about three-fourths-full. Fill any empty muffin tin spaces with water.
Bake at 400°F for about 20-23 minutes. It will be done when when a toothpick comes out clean and the tops are golden brown and crunchy-looking.
Let them sit in the muffin pan for a few minutes and then put them on a cooling rack. Tastes great warm out of the oven!
Pre-heat oven to 400°F. Line a muffin pan with 9-10 paper baking liners to prep for the muffin batter.
Sift together flour and baking powder in a separate mixing bowl and set aside.
Gently blend together sugar, egg, sour cream, oil, and vanilla in a KitchenAid, or by hand.
Add dry ingredients to the mixer in two small batches and blend til just mixed through. It will be thick-ish. Add fruit and mix in BY HAND because you don't want to smush the fruit, until just combined.
Pour into muffin liners until about three-fourths-full. Fill any empty muffin tin spaces with water.
Bake at 400°F for about 20-23 minutes. It will be done when when a toothpick comes out clean and the tops are golden brown and crunchy-looking.
Let them sit in the muffin pan for a few minutes and then put them on a cooling rack. Tastes great warm out of the oven!
Notes
- It is important to use firm fruit, particularly the raspberries. Using fully-ripe fruit will go too mushy in the baking process.
- If you want to double or triple the recipe, I prefer to make two separate batches of batter. It helps me distribute fruit more evenly throughout each of the muffins.
- Of all places, I found the original-inspiration recipe in a very dog-eared People Magazine at one of the kids’ dentist appointments.
