Lately I have been trying out a couple of muffin recipes, because muffins seem to be the only thing for me to make without any mixer lol. Now that I have a baby, I can only bake either very late at night, or very early in the morning. So my baking session needs to be quick, easy clean-up and noiseless lol.
But I really enjoyed my baking time. I guess it’s because baking can take my mind off the baby for a while ;p
Anyway, I like this recipe, because it doesn’t taste like it uses oil. Usually when I use oil and yogurt in the baked goods, the muffins turn out tasting like huat kueh lol. But for this, I get crusty tops (probably because I sprinkled sugar) and soft crumbs texture inside 🙂
I am also quite happy with the super high dome this recipe has. You could top the muffins with more diced fruits, since the fruits would spread out after the muffins rise 🙂
Berries Muffins – Recipe Adapted from Sallys Baking Addiction
– 3 cups (375g) all-purpose flour
– 4 teaspoons baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 2 large eggs, at room temperature
– 1/2 cup (100g) granulated sugar
– 1/2 cup (100g) light brown sugar *I didn’t have brown sugar so I used 200g granulated sugar
– 1 cup (240ml) milk, at room temperature
– ½ cup (120ml) canola oil
– 1 teaspoon vanilla extract
– 2 cups (340g) mixed berries, fresh or frozen (not thawed)
– coarse sugar & diced almond for sprinkling on top *I used granulated sugar
1. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
2. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow.
3. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy.
4. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries.
5. Spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar and diced almond. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden.
6. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.