triple berry muffins
the great chicago food tour
My mom made these delicious muffins when I was home last weekend, and I whipped up a batch yesterday! The cinnamon adds a really nice element, and adding the sugar at the end of the mixing means the tops will have a nice little crunch.
Triple Berry Muffins (original source)
adapted from Sara Leah Chase’s Open House Cookbook
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tbsp ground cinnamon
1 1/4 cups whole milk
2 extra-large eggs, beaten
2 sticks unsalted butter, melted
1 tsp vanilla
2 cups fresh or frozen berries w/out syrup
1 1/2 cups granulated sugar
Preheat oven to 375 degrees. Line muffin tin with liners.
In a large bowl, combine dry ingredients (except sugar) well. In a seperate bowl, mix wet ingredients. Make a well in the dry ingredients and pour in the wet mixture. Gradually combine without over mixing. The batter will be a little bit more liquid-y than usual at this point. Add berries ( I used blackberries, raspberries and blueberries) and sugar and gently fold into the batter. It should be thick and resemble cookie dough.
Spoon batter into muffin cups 3/4 way full. Bake 20-25 minutes, or until tops are golden brown around the edges.