Soft berry muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
300g of all-purpose flour (or whole wheat flour type T80)
02 -
200g of thick sour cream (or thick Greek yogurt as an alternative)
03 -
2 medium-sized eggs
04 -
150g of granulated sugar
05 -
1 packet of natural vanilla sugar
06 -
100ml of flavorless vegetable oil (like sunflower or canola oil)
07 -
1 packet of baking powder (around 11g)
→ Optional Extras
08 -
300g of raspberries or blueberries (fresh or frozen)
09 -
OR a jar of drained cherries in syrup (about 700g)
10 -
OR 100g of dark chocolate chips (add a glaze or colorful sprinkles if you want some decoration)
# Instructions:
01 -
Set your oven to preheat at 180°C (or 160°C if using a fan setting). Grab a 12-cup muffin tin and line it with paper muffin liners.
02 -
Dump the flour, sugar, baking powder, and vanilla sugar into a mixing bowl. Stir it up with a wooden spoon. If you’re going with chocolate chips, toss them in now too.
03 -
In another bowl, whisk the eggs, oil, and sour cream together until smooth. You can throw in flavors like lemon juice here if you'd like.
04 -
Pour your dry ingredients into the wet mix. Stir it just until everything’s combined—don’t overmix! Aim for about 20-30 seconds, leaving the batter quite thick. Overdoing it will make your muffins less fluffy.
05 -
Carefully fold in any extras like berries or chocolate chips using a wooden spoon. Don’t worry if frozen fruits tint the batter; it’s totally fine.
06 -
Scoop the batter into the liners using two spoons or an ice cream scoop. For bigger muffins, fill the liners all the way. Want smaller ones? Stop at two-thirds full.
07 -
Place the muffin tray on the middle rack of the hot oven and bake for 25 to 30 minutes. To check if they’re done, poke one with a toothpick—it should come out clean.
08 -
To keep them soft, store in an airtight container and enjoy within two days. Otherwise, freeze them and let them thaw at room temperature when needed.
# Notes:
01 -
Work quickly for the muffins to rise properly.
02 -
Mixing too long (more than 30 seconds) can make the muffins denser instead of fluffy.
03 -
Adding extras like frozen fruits may slightly alter the batter’s color—no worries, this won’t affect the taste.
04 -
Muffins freeze well and thaw naturally at room temperature.