Sugar Topped Black and Raspberry Muffins

by zesty on April 25, 2012 · 1 comment

Raspberries.

Blackberries.

Fresh lemon zest.

Packed into a light fluffy muffin flavored with cinnamon and nutmeg.

Interest you yet?  Made these fellas last night and I have to say they were pretty darn yummy.

Ingredients

  • 2 1/2 Cups All Purpose Flour
  • 2 Tbsp. Baking Powder
  • 1 Tsp. Nutmeg
  • 1 Tsp. Cinnamon
  • 1 Tsp. Lemon zest
  • 1/2 Tsp. Salt
  • 4 Eggs
  • 1 Cup Brown sugar
  • 1 Cup Milk
  • 1 Cup melted butter
  • 1 Tbsp. Vanilla
  • 1 Cup Raspberries, frozen or fresh
  • 1 Cup blackberries, frozen or fresh
  • 1/4 Cup White sugar

Method

  1. Preheat oven to 400 F.  Light oil or butter the cups and top surface of a standard 12 – muffin pan
  2. In a large bowl, whisk together the flour, baking powder, nutmeg and salt.  In a separate bowl add the eggs, brown sugar, milk, butter and vanilla.
  3. Pour the wet into the dry mixture.  Stir together with a few quick strokes until a lump batter forms.
  4. Add in the blackberries and raspberries
  5. Spoon the mixture into the muffin cups and top with some white sugar.
  6. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean after insertion.
  7. Rest on a rack for a few minutes.  Serve with butter and your favorite liquid.
  8. ENJOY!

Zesty Tip: Beating a batter until a form of smoothness develops strong gluten in the flour.  This will cause your muffins to be tough.  By just applying a few strokes and leaving the batter lumpy, this will allow the muffins to be tender.

Have a super Wednesday.  I was just outside and the sun is blazing and the birds are chirping.  Come on spring – get over here.  Talk to you at the end of the week.

Take care

zesty

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{ 1 comment… read it below or add one }

1 Kathleen Richardson

Ah, Zesty, your muffins are like mine–some bigger than others. Which do you eat first? The small or the large? You’re right, spring is in the air.

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