I'm still getting used to having stuff like raspberries and blueberries available to me right at the store, whenever I want. It's so much fun, each time I buy some to use for baking, I end up eating them plain, or with breakfast or something. And then I have to wait till I visit the store again before baking, and the cycle repeats. I finally managed to keep some away, since I had my eyes on these muffins since forever.
The muffins are so good! They're more of the healthy kind, especially since I used half whole wheat flour, than say these muffins, that were just sinful. These are perfect to go with your morning coffee [or are you a tea drinker?], they aren't too sweet, and perfectly soft, with busrts of flavor with the ample berries in it :)
Raspberry Strawberry MuffinsAdapted from Gingerbread Bagels via The Keenan Cookbook
Yield : A round dozen, if you don't make them teeny tiny like me
3/4 cup sugar
1/2 cup packed light brown sugar
1/2 cup canola oil
2 large eggs
1 tsp vanilla extract
2 cups [240 g] all purpose flour - I used half whole wheat flour and half all-purpose
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup sour cream
1 1/2 cup mix of raspberries and chopped strawberries
About 2 tbsp of turbinado or any other coarse sugar, to sprinkle on top [optional]
- Preheat oven to 375 F [190 C]. Line a cupcake pan with liners.
- In a large bowl, beat together the sugars, oil, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking soda and salt. Fold this mixture into the above mixture, until just combined.
- Now fold in the sour cream till incorporated. Add in the berries, fold and pour into prepared pan.
- Sprinkle sugar on top, if using. Bake for about 25 minutes, until a skewer inserted comes out clean, and the tops feel springy. Enjoy xx