Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Mixed Berry Muffins. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Mixed Berry Muffins Recipe.
You can cook Mixed Berry Muffins using 16 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Mixed Berry Muffins
- Make ready of Muffin Batter :.
- Take 1 3/4 cup of all purpose flour.
- You need 1 tsp. of baking powder.
- Take 1 tsp. of baking soda.
- You need 1/2 tsp. of ground cinnamon.
- Make ready 1/2 tsp. of salt.
- It’s 1/2 cup (1 stick) of unsalted butter, softened to room temperature.
- You need 3/4 cup of granulated sugar.
- Take 2 of large eggs, at room temperature.
- Make ready 1/2 cup of sour cream (or yogurt), at room temperature.
- It’s 1/4 cup of milk, at room temperature.
- It’s 1 1/2 tsp. of vanilla extract.
- You need 1 1/2 cups of mixed berries.
- Make ready of Glaze (optional) :.
- Take 1 cup of confectioners sugar.
- It’s 2-3 tbsp. of milk.
Mixed Berry Muffins step by step
- Preheat the oven to 425°F. Line a 12 count muffin run with liners or spray the tons with non-stick cooking spray and set aside..
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set it aside..
- In a separate large bowl, using a hand held mixer beat the butter until it it's smooth and creamy, about a minute. Add the sugar and cream them together. Add the eggs, sour cream (or yogurt) and vanilla extract. Beat them all together..
- Add the dry ingredients to the wet ingredients and mix until everything is combined. Then mix in the milk. Using a rubber spatula, fold in the berries..
- Fill the muffin tins to the top with the batter. Bake for 5 minutes at 425°F, then lower the temperature to 350°F (while keeping the muffin tins in the oven) and bake for an additional 12-15 minutes, until a toothpick inserted into the center of them comes out clean. The initial 5 minutes at a high temperature will allow the muffin tops to rise high..
- Allow them to cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely..
- To make the optional glaze, just whisk together the confectioners sugar and milk until it reaches the desired consistency. Drizzle the glaze over the cooled muffins..
- Store glazed muffins in the fridge for up to 1 week. If you don't glaze them, then they can be stored In an airtight container at room temperature..