Berries Muffins 莓果马芬
Moist and soft muffins made using simple ingredients and a simple trick for high muffin tops!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 Muffins
- 375 g plain flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 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 if desired.
In a mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg till well 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 overmix.
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.