Bake Sale Berry Muffins
Have you ever wondered how the blueberry muffins
in bakeries get to look so perfect, with no purple
patches or soggy berry blobs on the bottom? The
trick is to layer the berries into the muffin cups
instead of stirring them into the batter. In this recipe,
use almost any combination of fresh or frozen
summer fruits—berries, stone fruits, even rhubarb
(technically a vegetable)—and your muffins will come
out picture perfect every time.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 12
- Category: Cake
6 Tbsp [85 g] salted butter, melted and cooled
1/3 cup [80 ml] whole milk
1 tsp vanilla extract
11/3 cups [180 g] all-purpose flour
3/4 cup [150 g] sugar
11/2 tsp baking powder
1/2 tsp kosher salt
2 cups [280 g] berries or other fruit
1)Preheat the oven to 350°F [180°C]. Line a 12-well
standard or 6-well jumbo muffin pan with paper liners
or coat thoroughly with nonstick cooking spray.
2) In a large bowl, whisk together the melted
butter and the eggs. Add the milk and vanilla and
whisk until well combined. In a medium bowl, whisk
together the flour, sugar, baking powder, and salt.
3) Add the flour mixture to the butter mixture and
carefully fold together with a rubber spatula until just
combined. Be careful not to overmix, or your muffins
will be tough; the batter should still have a couple of
streaks of flour.
4) Spoon about 1 Tbsp of batter (2 Tbsp for jumbo
muffins) into each prepared muffin well. Using half of
the berries, sprinkle the batter in each well with an
equal amount of berries. Using half of the remaining
batter, top the berries with an equal amount of batter.
Sprinkle the remaining berries as before and top
each well with an equal amount of the remaining
batter. Mound the streusel evenly over the top of
each filled well.
Bake until the tops are golden brown and a
muffin bounces back when you poke it gently in the
center with a finger, 22 to 26 minutes for standard
size or 30 to 35 minutes for jumbo.
6) Remove the muffins from the oven and let
cool in the pan for 5 to 10 minutes. Carefully lift
from the pan and transfer them to a
wire rack to cool a little more. (Use a butter knife,
if needed, to lift the muffins out if you didn’t use
paper liners.) Serve warm.
The sky—or the season—is the limit for the fruits
you can use in these flavor-popping layered muffins.
Fresh or frozen, or a mix of both, is fine. Don’t
worry about thawing frozen fruit; it can go straight
in. Use whole fruit for small berries (blueberries,
raspberries), halved or quartered for
sour cherries or strawberries, and chunks (about
1/2 in [12 mm]) for stone fruit (peaches, plums, apricots)
or rhubarb (discard the green parts if using
fresh rhubarb). If using strawberries, raspberries, or
stone fruits, fold the whole amount carefully into the
batter at the end of Step 3 instead of creating layers;
these fruits will not stain the batter, so you do not
need to layer them in.
Keywords: cakes, muffins