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Category: Muffins
Prep Time: Cook Time: Total Time:
1 3/4 cups cake flour
2 tsp baking soda
1 tsp cream of tarter
1 tsp salt
1 1/2 to 2 cups blackberries, rinsed and gently placed on a cookie sheet or platter lined with paper towels
3/4 cup milk
1/4 cup sour cream or plain yogurt
1/2 unsalted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Preheat oven to 400. Butter, spray, or line 15-18 muffin cups with paper cupcake cups. According to the recipe, the muffins are best made in a standard sized cupcake/muffin tin, so you'll want to avoid using this recipe with really small or large pans. If you have 2 muffin pans with 12 cups, fill the cups that will be empty with water. This will help the muffins bake evenly.
Sift the cake flour, baking soda, cream of tarter and salt together twice into a bowl and set aside.
Remove a tsp or two of the flour and very carefully sprinkle it over the berries. Set aside.
In a separate bowl, mix the milk and sour cream together.
Beat butter for 3 minutes until white and fluffy. Add the sugar and beat another 3 minutes on medium speed, stopping to scrape the bowl after a minute and a half. Add the egg and egg yolk and beat for another 2 minutes until the mixture is airy and light.
Remove the bowl from the mixture and sift half the flour mixture into the wet, mix a little, add half the milk mixture, fold a bit, careful not to over mix and repeat with the rest of the flour and milk mixture. It is okay if there are dry pockets here. Just use your hand and fold the batter carefully and as little as possible until it is fairly well mixed together.
Spoon or scoop the batter into a cupcake/muffin pan lined with paper cups a little less than half way up. Gently place several blackberries on top of the batter and cover with a bit more batter. Top each muffin with a few more blackberries. Bake for 20-25 minutes until a toothpick comes out clean. If there are any empty cups, fill them up with water for even baking. The moisture actually helps to poof them up a bit!
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MELT-IN-YOUR-MOUTH BLACKBERRY MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
1 3/4 cups cake flour
2 tsp baking soda
1 tsp cream of tarter
1 tsp salt
1 1/2 to 2 cups blackberries, rinsed and gently placed on a cookie sheet or platter lined with paper towels
3/4 cup milk
1/4 cup sour cream or plain yogurt
1/2 unsalted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Preheat oven to 400. Butter, spray, or line 15-18 muffin cups with paper cupcake cups. According to the recipe, the muffins are best made in a standard sized cupcake/muffin tin, so you'll want to avoid using this recipe with really small or large pans. If you have 2 muffin pans with 12 cups, fill the cups that will be empty with water. This will help the muffins bake evenly.
Sift the cake flour, baking soda, cream of tarter and salt together twice into a bowl and set aside.
Remove a tsp or two of the flour and very carefully sprinkle it over the berries. Set aside.
In a separate bowl, mix the milk and sour cream together.
Beat butter for 3 minutes until white and fluffy. Add the sugar and beat another 3 minutes on medium speed, stopping to scrape the bowl after a minute and a half. Add the egg and egg yolk and beat for another 2 minutes until the mixture is airy and light.
Remove the bowl from the mixture and sift half the flour mixture into the wet, mix a little, add half the milk mixture, fold a bit, careful not to over mix and repeat with the rest of the flour and milk mixture. It is okay if there are dry pockets here. Just use your hand and fold the batter carefully and as little as possible until it is fairly well mixed together.
Spoon or scoop the batter into a cupcake/muffin pan lined with paper cups a little less than half way up. Gently place several blackberries on top of the batter and cover with a bit more batter. Top each muffin with a few more blackberries. Bake for 20-25 minutes until a toothpick comes out clean. If there are any empty cups, fill them up with water for even baking. The moisture actually helps to poof them up a bit!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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