Buttermilk Berry Muffins Recipe

Buttermilk Berry Muffins

The other morning I found myself gushing to this guy about some muffins I baked. Josey is my neighbor (ladies, don’t hate), and he’s super inspiring – fully geeked out on all things flour, seed, and grain. As a side note, when I get him to show me how to make his Dark Mountain Rye Bread, you’ll be the first to know. I see Josey around a lot, and sometimes we chat about what we’re baking. So, there I was, telling him about a batch of muffins I was particularly into, they were just GOOD. Berry-streaked with sugar-sparkled tops, big flavor, buttermilk tender texture, I kept going on and on. On the way home it occurred to me that I should probably write them up. Here goes.

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Buttermilk Berry Muffin RecipeButtermilk Berry Muffin Recipe

I used whole wheat pastry flour, huckleberries from last summer (frozen), and topped them with crushed rose cinnamon sugar. They’re not overly sweet, and they’re nice and moist from a the buttermilk and a of couple bananas worked into the extra-thick batter. Although, it’s worth noting that after baking the banana flavor didn’t overwhelm the berries.

Buttermilk Berry Muffin RecipeButtermilk Berry Muffin Recipe

To make them extra-special I decided to top them. I love the combination of berry and rose, and that’s part of what inspired the rose & spice sugar-dusted tops. The next time around I might even spritz the muffins, in the last few minutes of baking, with rose water (or rose sugar water), or something along those lines, to heighten the floral aspect.

Buttermilk Berry Muffins

I used frozen huckleberries here, but you can substitute blueberries, mixed berries, toasted seeds, dried fruit, etc, etc. I make a rose cinnamon sugar* for the topping, but you can do a straight-forward cinnamon sugar if dried rose petals are hard for you to come by.

1 1/4 cups / 5 1/2 oz / 160 g whole wheat pastry flour
2 1/4 cups / 10 1/2 oz / 295 g unbleached all-purpose flour
1/2 cup / 3 1/2 oz / 100 g firmly packed brown sugar
3/4 teaspoon fine grain sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder

5 1/2 oz mashed, ripe banana (~2 med.)
240 ml buttermilk
3 large eggs
1 teaspoon vanilla extract
1/2 cup / 4 oz / 115 g unsalted butter, barely melted

1 cup / 4.5 oz / 125 g berries, plus more for topping
rose cinnamon sugar*

Preheat the oven to 400F / 205C, with a rack in the center. Line a muffin tin with papers. I used baking cups here, with those you can skip the tin.

In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.

In another bowl combine the banana, buttermilk, eggs, vanilla, and butter. Stir until blended and uniform.

Gently stir the berries into the dry ingredients. Pour the wet ingredients over dry, and mix until just combined. For tender muffins, do your best to avoid over-blending.

Fill the muffin tins 2/3 full (maybe a bit more than that), sprinkle with more berries and a generous dusting of cinnamon rose sugar.

Bake for 25-40 minutes (larger muffins on the long side), or until golden-topped, and a tester/toothpick comes out just clean.

Makes 1 – 1 1/2 dozen, depending on size.

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*Make rose cinnamon sugar by combining 3 tablespoons sugar, 1 teaspoon ground cinnamon, and 1 teaspoon crushed, dried rose petals.

Prep time: 10 min – Cook time: 30 min

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How to Make Cupcakes

How to Make Cupcakes

Cupcakes are just right for almost any occasion. You can dress them up or down, fill them with something sweet or leave them plain, and top them with fluffy frosting, candies, and so much more, Follow these step-by-step tips for picture-perfect results every time.
Step 1: Choose a cupcake recipe

  • The easiest way to make a cupcake is to use a cake mix and follow the package directions for cupcakes. Cake mixes come in a variety of fun flavors, such as lemon, German chocolate, devil’s food, angel food, and carrot cake.
  • If you want to make your cupcakes from scratch, we have dozens of delicious cupcake recipes you’ll love. Most homemade recipes contain the following steps: creaming the butter, beating in granulated sugar, eggs, and vanilla and then alternately beating in the liquid and the flour mixture (usually comprised of flour, baking powder, and salt).
  • Once you’ve chosen your cupcake recipe, preheat the oven. Ovens often take 10 to 15 minutes to reach the required temperature, and preheating will ensure even and accurate baking. Most cupcakes bake at 350°F.
Step 2: Pick a cupcake/muffin pan

  • For standard-size (2-1/2-inch) cupcakes, use muffin or cupcake pans with 2-1/2-inch-diameter cups.
  • For mini cupcakes, use pans with 1-3/4-inch-diameter cups.
  • Pans are also available with large 2-3/4-inch-diameter or jumbo 3-1/2-inch-diameter cups.
  • For a unique look, you can also use square muffin tins (found online or in specialty baking shops).
Step 3: Choose your cupcake liners

  • For the prettiest cupcakes, line the pans with decorative cupcake liners. Cupcakes bake taller in paper cupcake liners and are easier to remove from the pan. They are also easier to grasp for frosting ordecorating.
  • If you don’t have liners, you can grease and flour the individual cups in the pan. Or you can bake the cupcake batter in flat-bottom ice cream cones. To try a cupcake-ice cream cones duo, whip up our Neapolitan Cupcakes recipe.
  • Crafts stores also offer silicone baking cups for cupcakes (as well as the pretty liners). These cups don’t require greasing. Place the individual cups on abaking sheet, fill them with batter, and bake as directed in the recipe.
Step 4: Fill cupcake liners

  • Fill the cupcake liners 2/3 to 3/4 of the way full (about 3 tablespoons). Avoid adding too much batter or the cupcakes will overflow from the cups as they bake and cause a mess.
  • There are several ways to fill your paper cupcake liners with cupcake batter:
    • If the batter is somewhat thick, use two teaspoons to scoop it into the cups.
    • Use a medium (3-tablespoon) ice cream scoop to spoon batter into the cups.
    • Fill a heavy resealable plastic bag with batter and cut a small hole in one corner. Squeeze the bag gently into the cups to fill. Place your finger over the hole in the bag as you move to the next paper bake cup.
    • If your batter is thin, pour it into a large glass measuring cup. The spout on the measuring cup will make it easier to fill cupcake liners with batter.
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Step 5: Bake and cool cupcakes

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  • Bake cupcakes in a preheated oven according to your recipe or the cake-mix package directions. Most 2-1/2-inch cupcakes are baked at 350°F for 15 to 22 minutes.
  • Here are some general guidelines for adjusting baking times for larger or smaller cupcakes:
    • Mini cupcakes: A recipe that makes 24 standard (2-1/2-inch) cupcakes will make about 64 mini cupcakes. Generally, they’re baked in a 350°F oven for 10 to 15 minutes.
    • Jumbo cupcakes: A recipe that makes 24 standard (2-1/2-inch) cupcakes will make 10 to 16 jumbo cupcakes. Typically, they’re baked in a 350°F oven for about 25 minutes.
  • Test the doneness of cupcakes by inserting a wooden toothpick into the centers. If the toothpick is clean when you remove it, the cupcakes are done. If wet batter or several moist crumbs cling to the toothpick after it is removed, the cupcakes need to bake longer.
  • Cool cupcakes in the pan for 5 to 10 minutes before removing them. When they are very hot they are quite fragile. Cooling cupcakes for the recommended amount of time allows them to be removed from the pan without breaking or tearing. Use a thin metal spatula to help you lift the cupcakes from the pan.
  • Cool the cupcakes completely on a wire rack before topping them with icing or frosting. The wire rack allows for air circulation around the whole cupcake, which allows it to cool quicker.
Step 6: Fill cupcakes (if desired)

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  • To add cream, frosting, or other fillings to cupcakes, use a pastry bag fitted with a large round tip. Spoon the filling into the bag and insert the tip into the top of the cupcake. Squeeze the filling into the center of the cupcake. Don’t worry if you leave a hole in the top because the frosting will cover it. Practice this technique by whipping up a batch of ourRed Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting recipe.
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Step 7: Frost and decorate cupcakes

  • Once cupcakes are completely cooled, you can frost and decorate them as simply or creatively as you like.
  • Before spreading or piping frosting, let the frosting stand at room temperature to soften if it has been refrigerated. Stir well before using. Chilled frosting is very firm and may tear your cupcakes as you try to frost them.
  • For simply frosted cupcakes, use a small flat metal spatula to spread frosting.

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