Muffins
Use this bakery-tested recipe as a base to add fruit, nuts, chocolate chips, etc.
Fresh or frozen fruit/berries can be used.
Muffins
Use this bakery-tested recipe as a base to add fruit, nuts, chocolate chips, etc.
Fresh or frozen fruit/berries can be used.
Cooking Instructions
- 1
Preheat oven to 400
- 2
Grease or line muffin tins
- 3
Whisk wet ingredients until fluffy
- 4
Add sugar and whisk well
- 5
Add dry ingredients (not fruit) and gently mix until about half the flour is incorporated
- 6
Fold in fruit and other fillings. Do not over mix
- 7
Scoop batter into muffin tins
- 8
Bake 30 minutes (if adding nuts, cook time may be longer)
- 9
Rotate pans half way through baking. Inserted cake tester should come out clean
- 10
Cool in pans on wire rack. Remove and allow to finish cooling on rack before storing in an air right container
- 11
If using dried fruits, soak fruits in a bowl of hot water for a few minutes before using
- 12
Before baking, top with coarse sugar or strussel topping
- 13
For strussel topping:
1/2 cup flour
1/4 cup sugar
1/2 cup softened butter
Blend dry ingredients
Using pastry blender or fork, cut in butter until a small crumble forms
Top each muffin before baking
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