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Sunday
Apr212013

Dried Berry Muffins

Every time I hold a photography workshop (the next one is May 11th, by the way -- sign-ups will be available soon), I use it as an opportunity to play with a new recipe. Having people to try foods is fun, especially since it means I won't end up eating a dozen muffins all by myself.

Which is to say, I *TOTALLY* would have eaten every last one of these by myself if I had been given the chance.

Dried Berry Muffins. They're not too sweet, but not too bland ... they're just right. They're filled with dried blueberries, cranberries, and cherries then topped with a cinnamon crumbles. And did I mention the pecans? Because PECANS!

So. Good.

This recipe is adapted from this one. It's a winner.

Dried Berry Muffins

Topping
1/4 cup all-purpose flour
3 tablespoons white sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Muffins
2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-8 oz container sour cream
1/3 cup melted unsalted butter
1/2 cup milk
1 1/2 cups dried fruit (Cherries, blueberries, cranberries ... whatever. It all works.)
1/2 cup chopped pecans

1. Preheat the oven to 375 degrees. While you're prepping, put cupcake liners in a muffin pan. This recipe makes 12 muffins, so plan accordingly.

2. In a small bowl, combine the topping flour, sugar, and cinammon. Add the butter and use a fork or your hands to squish it around until you have a crumbly mixture.

3. Set the crumbly mixture to the side while you mix your muffins.

4. Combine the dry muffin ingredients in a large bowl. Add the eggs, sour cream, melted butter, and milk and stir until just barely combined. Be careful not to overmix the muffins. They don't like to be beaten. Show a little respect, n'at.

5. Stir in the fruit and nuts.

6. Scoop the muffin mix into the cupcake liners until pretty much full. It's going to seem like you're putting too much in the pans, but you aren't. Promise. The best part of the muffin is the top, so you want a big, rounded muffin.

7. Once the liners are filled, sprinkle your crumbly mix over the top of all of the muffins.

8. Bake in the preheated oven for 20-25 minutes or until they turn a really pretty shade of golden brown.

9. Serve with butter. Trust me.

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Reader Comments (2)

These were delicious. And yes to the butter. !

April 22, 2013 | Unregistered CommenterJenen

love that you use pecans instead of walnuts in things. i'm not a fan of walnuts.

April 23, 2013 | Unregistered Commenterhello haha narf
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