By Tim .
Mixedberry Muffins
10 steps
Prep:30minCook:12min
These muffins have a cinnamon taste and tart bite, offset by the moist cake and sweet aromatic cardimum. I made them to blend the idea of an American sweet muffin with a Scandinavian spin of cinnamon and cardimum.
For an added bit of sweetness, if in season, consider adding strawberries and blackberries in equal portions (halfing the listed blackberry portion and adding strawberries to total the listed amount).
Consider high quality butter with a very high fat content. I didn't believe it made such a large difference, but upon testing, I've never looked back. (normal quality works if that's all you have, they'll still be delicious).
Updated at: Thu, 17 Aug 2023 14:03:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories254.8 kcal (13%)
Total Fat11.1 g (16%)
Carbs36.1 g (14%)
Sugars18.7 g (21%)
Protein3.6 g (7%)
Sodium183.6 mg (9%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
Combine dry ingredients in a large mixing bowl (I use a 6 QT kitchen aid non-stick, or 5.5 QT glass bowl. The glass is a tiny bit small, 6 feels perfect for 18 muffins).
Step 2
Give dry ingredients a mix until combined
Step 3
Melt butter to the point where it is 95% melted with a tiny lump remaining (this is to prevent over heating the butter, in the event it isn't high quality, it'll keep it from separating)
Step 4
Add other wet ingredients to the butter, start with the milk to cool it down so you do not scramble your egg.
Step 5
Wisk the wet ingredients together.
Step 6
Pour the wet ingredients into the dry and mix. (Be careful not to over beat or over mix. I use a scraper spatula and make genital large circles around the bowl, working my way to the middle, pulling the bottom up and folding it to the top. It is okay if there's still little bits of unmixed streaks of flower, it's better to under mix slightly, than over mix)
Step 7
Mix in fruit, and give it another very genital mix, folding the fruit into the batter. (If you have large raspberries, you will likely want to cut them, if you do not you'll have large pockets of moisture in your muffin and it will become structurally unsound. Furthermore, if your fruit is too large, it will sink to the bottom of each muffin. I always cut mine, however, if you really do not want to cut. It is a good idea to roll your fruit in some excess flour mefore mixing to remove moisture and help it grip and not sink to the bottom)
Step 8
400 to 425 for 12 to 20 minutes. Tops should be just beginning to brown and a stick or fork stuck in should remove cleanly.
Step 9
Once done remove from oven and let sit in pan for an additional 5 minutes.
Step 10
Remove from pan and move to cooling rack or plate, serve with warm butter on top for additional savory flavor.
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