Happy Fall everyone! It’s sunny here today and it put me in the mood for baking muffins. Also..my granddaughter who is in her first year of University is coming for supper and I’ll send some home with her.
I know…these are not fall flavours per say…..but you will love these muffins….anytime of year. Trust me on this one!!
Now…I have been called the muffin queen by my friends for years now. The ones I baked today have been a favourite for a long time so I thought I’d share it with you here today.
I’m trying to lose some weight so this surely doesn’t help! Grrrrr! But I need to be a good girl and learn control…yeah right!
I love chocolate…and I love it in everything I can put it in. So I put chocolate in these muffins….HEAVENLY!!!
Note: I used jumbo tulip liners and a jumbo scoop.
Look how the tops cracked open….I baked them on convection bake @350.
You want to make sure that when you mix the wet and dry ingredients that you fold in slowly….the batter will be lumpy. That will give you a moist and light texture. If you over beat they will be tough.
Add the frozen berries and chocolate if you’re using it…again mix in slowly….Don’t overmix!!!
Oh!!! The batter changed colour!!! It’s ok….once baked they are perfect!
Mixed Berry/Chocolate Muffins
- 2 cups of unbleached flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup oil ( I used grape seed oil)
- 1 tsp almond extract
- 2 cups of berries ( I used frozen 3 berry mix, blueberry, raspberry, blackberry ) DO NOT THAW!
- 1/2 cup semisweet chocolate chips (optional)
Line a muffin pan with your favourite liners…..I used jumbo tulip liners.
Preheat your oven to 375
I baked mine on convection bake @350
- mix first 3 ingredients in a medium bowl…set aside
- in a large bowl mix sugar, eggs, milk, oil, almond extract and beat well
- add dry ingredients and fold in gently (that will give you moist and light muffins)
- add frozen fruit and chocolate and fold in gently….the batter will change colour but it will be perfect once baked…
- scoop into your prepared muffin tin
- sprinkle the tops with coarse raw sugar (it’s light brown and coarse)