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Moist berries muffins, when freshly baked, have slightly crispy tops.
You’ll find moist and slightly denser crumbs in these muffins, which are really wholesome for breakfast or brunch!
This is an update post for one berries muffin recipe that I used to like a lot!
It is simple to make, and gives really moist and soft crumbs. Not forgetting the high tops this muffin recipe is going to give you!
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What Is Buttermilk?
Buttermilk is a dairy product similar to yogurt (cultured milk). It carries a tangy rich taste, and imparts flavor and richness to baked goods which uses this as part of the ingredients.
You can also use milk and vinegar for a quick substitute for buttermilk. You can see this in the recipe notes below, or read this post on buttermilk!
For best flavors, leave the muffins overnight, where the tops of the muffins will soften and the crumbs develop more flavor.
>> MORE MUFFIN RECIPES:
- Chocolate Marble Mushipan
- Blueberry Yogurt Muffins
- Raspberry Chocolate Chip Muffins
- Passion Fruit Muffins
What Ingredients Do I Need?
- Plain Flour
- Baking Powder: The muffins get much lift from the baking powder. As the amount is quite a lot, do use aluminum-free baking powder so we don’t get the metallic taste in the muffins.
- Ground Cinnamon / Nutmeg: I love the aroma from cinnamon! Nutmeg also adds in a touch of homely, old-school taste in the berries muffins.
- Eggs: Use large or medium sized ones, around 55-65g in weight.
- Sugar: We use both white caster sugar as well as brown sugar in the recipe. Brown sugar adds color, deepens flavor and make the muffins even moister!
- Buttermilk: I’ll recommend to try out the real buttermilk from supermarkets. If you don’t have it, try out the substitute, or just use whole milk.
- Vanilla Extract
- Mixed Berries: You can use either fresh or frozen berries. If using frozen berries, do not let the berries thaw before use.
Moist and soft berries muffins made using pantry staple ingredients and a simple trick for high muffin tops!
- 375 g plain flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg, optional
- 2 large eggs, room temperature
- 100 g caster sugar
- 100 g light brown sugar
- 240 ml buttermilk, room temperature
- 120 ml oil
- 1.5 tsp vanilla extract
- 340 g mixed berries, fresh or frozen (not thawed)
- Coarse sugar, diced almond and desiccated coconut, for sprinkling on top
- Preheat oven to 210C. Place liners into muffin pan or grease muffin pan well.
- In a mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg till combined.
- In another bowl, whisk together eggs and both sugar till combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow.
- Make a well in the dry ingredients. Pour wet ingredients into the well and gently mix till there is no visible trace of flour. The batter will be thick and lumpy. Take note to not over-mix.
- Reserve about 20g of the berries. Fold in the rest of the mixed berries gently.
- Spoon batter into prepared muffin pan, filling all the way to the top. Using the reserved berries, press a few into the tops of each muffin. Sprinkle with coarse sugar, diced almond and desiccated coconut.
- Bake at 210C degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 190C and continue to bake for about 25 minutes until tops are lightly golden.
- A toothpick inserted in the center should come out clean. Cool completely on wire rack. Store muffins at room temperature in an airtight container.
You can make buttermilk substitute by placing 1 tbsp white vinegar in measuring jug, then measure out 240ml of milk in the jug. Place at room temp for 5 mins. When it is ready, you should see some curdling.
These muffins freeze well, up to 3 months.
Recipe adapted from Sally’s Baking Addiction.
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Here are some old pictures! :p