Mixed Berry Muffins
Course: Dessert, SnacksDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesIngredients
3 cups (375g) all-purpose flour
3 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
⅓ cup (80g) butter (melted, cooled)
⅓ cup (80ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs (room temp)
⅓ cup (80g) sour cream or yogurt (room temp)
1 cup (240ml) milk (room temp)
1 tsp pure vanilla extract
1–2 cups frozen strawberries
coarse sugar for sprinkling
Directions
- Preheat oven to 210°C.
- Line a jumbo muffin pan with muffin liners.
- In a bowl whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined.
- Whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow.
- Pour wet ingredients into dry ingredients and fold together with a spatula until completely combined. Avoid overmixing. The batter will be thick.
- Fold in the frozen strawberries.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch).
- Bake at 210°C for 5 minutes and then reduce the oven temperature to 180°C and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centres are set. Do a toothpick test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
Notes
- This recipe was adapted from Sally’s Bake Blog.
- Store leftover muffins in an airtight container at room temperature for 5 days or in the refrigerator for 1 week.
- Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
