Classic Any-Berry Muffins

This recipe was developed for a bakery we used to run for a restaurant years ago. We would make large batches of the batter and refrigerate it for up to three days, pulling the tub out each morning and layering scoops of batter with any number of fruits, from blueberries to cranberries and ripe, fresh-cut peaches. Make sure you don’t overwork this batter- too much mixing will encourage gluten proteins to bind too much, resulting in tough, hockey-puck muffins.

Tip #1: When using frozen fruit in a recipe like this, make sure to keep the fruit frozen until the last minute.

Tip #2: In order to avoid purple batter, make sure not to stir the fruit into the batter, but layer it as we’ve described below in the muffin tins.

Tip #3: You like that crunchy muffin top over your muffins? So do we! Be sure to use coarse sugar, such as the Organic varieties or Demerara, because these won’t break down and dissolve into the batter like granulated sugar. Bake as soon as you sprinkle the sugar* over the muffins.

Tip #4: No more brown bottoms! Never place the muffin tin directly in the oven; when baking cupcakes or muffins, always place the tins on a cookie sheet before placing them into the oven. Cupcakes and muffins have a large amount of surface area touching the tins for the amount of batter they have, so temper the heat by creating a safe layer between the hot oven shelf and the delicate little cakes.

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Makes a dozen muffins.

Ingredients

Classic Any-berry muffins

2/3 cup Sugar
2 ounces (half a stick) Melted butter
3 Tbsps Olive oil
1/2 cup Whole milk
1/2 cup Sour cream (or whole milk yogurt)
2 Eggs
1-1/2 cups Flour
1 tsp Vanilla extract (optional)
2 tsps Baking powder
1/2 tsp Baking soda
1 tsp Kosher salt
2 cups Berries or cut fruit of your choice
2 Tbsps Coarse sugar*, for sprinkling

Directions

  1. Preheat the oven to 360F. In a large bowl, whisk together your sugar, butter, olive oil, milk, sour cream, eggs and, if using, vanilla.
  2. In a smaller bowl, stir together your flour, baking powder, baking soda and salt. Dump the dry ingredients over the wet ones and stir with a wooden spoon or spatula until just combined.
  3. Line your cupcake/muffin tins (they're the same thing) with paper liners. Scoop a couple of tablespoons of batter in the bottom of each cup, then add a small handful of frozen or fresh fruit on top. Add more batter, followed by more fruit.
  4. Sprinkle coarse sugar and place the muffin tin onto a cookie sheet before putting it in the oven. Bake for 12-18 minutes.