Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mixed berry muffins. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mixed Berry Muffins Recipe: These triple berry muffins are made with Greek yogurt which makes them healthier with the added protein. If you don't have Greek yogurt, sour cream will work equally well. Either way, the muffins turn out soft, fluffy, moist and tasty.
Mixed Berry Muffins is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Mixed Berry Muffins is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have mixed berry muffins using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mixed Berry Muffins:
- Get Muffin Batter :
- Take 1 3/4 cup all purpose flour
- Make ready 1 tsp. baking powder
- Get 1 tsp. baking soda
- Get 1/2 tsp. ground cinnamon
- Get 1/2 tsp. salt
- Get 1/2 cup (1 stick) unsalted butter, softened to room temperature
- Get 3/4 cup granulated sugar
- Prepare 2 large eggs, at room temperature
- Prepare 1/2 cup sour cream (or yogurt), at room temperature
- Take 1/4 cup milk, at room temperature
- Prepare 1 1/2 tsp. vanilla extract
- Take 1 1/2 cups mixed berries
- Make ready Glaze (optional) :
- Get 1 cup confectioners sugar
- Prepare 2-3 tbsp. milk
Whisk together all the wet ingredients and pour into the dry then mix until combined. Add the berries and transfer to prepared muffin pans before baking until a skewer inserted comes out clean. Allow the muffins to cool before serving. This is an easy recipe for Bakery Style Mixed Berry Muffins.
Instructions to make Mixed Berry Muffins:
- 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.
These muffins are moist, fluffy & have huge tops. It's easy to add your favorite frozen mixed berries to this basic muffin batter. The recipe is the same* Mixed Berry Muffin Tips. Berries: These muffins can be made with fresh or frozen berries of your choice. Frozen berries will increase the bake time by a few minutes, but everything else remains the same.
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