Servings : 6-8 muffins
This is my favourite ‘berry’ muffin recipe. I love making them with leftover frozen berries of any kind, mostly strawberries or when I have a bit of sour-cream or buttermilk that I need to use up.
The best thing about them is that they are super easy to put together and literally take about half an hour from start to finish! The results are moist and scrumptious, perfect for breakfast or as a delicious after school/work snack.
- 1 1/4 cup all-purpose flour (150gm)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup warm melted butter (50ml or weigh 56gm then melt)
- 3/4 cup chopped fresh or frozen strawberries
- 1/2 cup granulated sugar plus 2 tbsp. for sprinkling on the tops (100gm)
- 1/2 cup sour cream (you can alternatively use buttermilk - recipe in tip below)
- 1 egg, at room temperature
- 1 tsp. vanilla essence
To make half a cup of buttermilk – take half a cup of milk (at room temperature), preferably whole/full fat. Add 1 tsp. vinegar or lemon juice. Allow it to stand for 10-15 minutes to thicken or curdle. Use as required.
Preheat oven to 170C.
Line a muffin pan or if you are not using liners, grease the muffin cups well and lightly flour them.
If you are using frozen berries – remove them a few minutes ahead of time to allow them to thaw slightly and chop them up. You do not want them mushy but they should not be completely frozen solid.
Sieve the flour in a big bowl then add the sugar, salt, baking powder and baking soda into it. These will be your dry ingredients. Add the chopped or frozen berries in the dry ingredients and give them a quick mix. This will coat them with flour which will prevent them from sinking to the bottom of your muffins later.
In a second smaller bowl, add the slightly warm melted butter, sour cream, vanilla and the egg. Whish them with a whisk or a fork to combine. These are your wet ingredients.
Now pour all the wet ingredients into the dry ones. Stir gently to combine. Do not over-mix as this will result in tough muffins. Just 10 strokes is enough. If you see bits of flour here and there, that’s TOTALLY OK. Do not be tempted to keep mixing. The batter should be thick and it will look a bit lumpy.
Now spoon the batter into your muffin cups. I prefer making these in a cupcake pan to get smaller muffins. This recipe makes 8 cupcake-sized muffins. If you are making them a regular muffin size, you should get around 6 depending on how much you fill them.
Sprinkle a couple of pinches of granulated sugar over the muffin batter. This adds a lovely crunch to the muffin tops.
Bake for around 20-25 minutes. A toothpick stuck in the center of each should come out clean.
Remove the muffins on to a wire rack to cool slightly and enjoy them while they are still warm. They are awesome even after they have cooled. Leftovers (if any) can be reheated, just wrap each one in a tissue or paper towel and warm for 20 seconds.