Fresh Fruit Muffins
Simply the best muffin recipe for any fruit. I've written it to reflect my changes.
Ingredients
- 2 cups unbleached all purpose flour
- 1 cup whole wheat flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cinnamon
- 4 eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1 1/2 cups whole milk
- 8 tablespoons 1 stick unsalted butter, melted and slightly cooled
- 2 cups ripe fruit whole berries or fruit cut into 1/2 inch pieces
- 1/2 cup coarse raw sugar
Instructions
- Preheat oven to 375 degrees. Brush the inside of muffin tins with oil.
- Gently whisk together flours, sugars, baking powder and salt in a medium bowl. Set aside.
- In a separate medium bowl . combine eggs, vanilla, lemon zest and milk. Mix with a whisk until combined. Add to the bowl of dry ingredients and stir with a wooden spoon just until all the dry ingredients are moistened. (It's important not to over mix.) Slowly add the melted butter and continue mixing until batter is smooth and there are no visible streaks of butter. Gently fold into the batter, taking care to avoid crushing the fruit.
- Spoon batter into muffin tins, filling the cups to the top. Sprinkle coarse raw sugar on tops of muffins and bake on center rack of oven for 25 to 30 minutes. The muffins will be golden brown when they're finished. Let cool for at least 10 minutes, then slide a fork down the side of each muffin and gently lift from the pan.
Notes
Adapted from Macrina Bakery & Cafe Cookbook