An easy muffin recipe that can be used as a base for any type of muffin you choose! These are mildly sweet and super fluffy with a nice large high-top like a bakery-style muffin, super versatile, and not too sweet!
Total Time
25min
4.0
1 Rating
Author: Milk & Cardamom
Servings:
12
Ingredients
•
1
cup
Heavy Cream
or Whole Milk, Half & Half, or Full-Fat Coconut MIlk
•
1
Lemon
, juiced
•
2 1/2
cups
All-Purpose Flour
•
1
Tbsp
Baking Powder
•
as needed
Baking Soda
•
as needed
Salt
•
3/4
cup
Granulated Sugar
•
2
Eggs
or 1/2 cup Sour Cream or 1/2 cup Full-Fat Coconut Cream
•
1
Tbsp
Vanilla Extract
•
1/2
cup
Unsalted Butter
, melted
or 1/2 cup Coconut Oil
•
1 1/2
cups
Fresh Mixed Berries
or Frozen Mixed Berries
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
Grease a cupcake/muffin pan with butter or cooking spray, making sure to grease the top of the pan as well so the muffin tops don't stick to it. You can also use muffin liners instead.
3.
In a cup, add 1 cup plus 2 Tbsp of Heavy Cream (1 cup) and 2 Tbsp of Lemon Juice (1). Whisk together and set aside.
4.
In a large mixing bowl, add All-Purpose Flour (2 1/2 cups), Baking Powder (1 Tbsp), Baking Soda (as needed), and Salt (as needed). Whisk well and set aside.
5.
In a separate mixing bowl, whisk together Granulated Sugar (3/4 cup) and Eggs (2) for 1 minute or until light and creamy.
6.
Add in the milk/lemon juice mixture and whisk for 30 seconds.
7.
Add Vanilla Extract (1 Tbsp) and whisk until well combined. Slowly pour in the Unsalted Butter (1/2 cup) while whisking.
8.
Pour the liquid ingredients into the bowl with the dry ingredients and gently fold the mixture with a spatula by scraping the sides of the bowl and then down the center.
9.
Once half the flour has been incorporated add in your Fresh Mixed Berries (1 1/2 cups) and any other mixins of choice such as chocolate chips, nuts, etc. Fold until there are no streaks of dry flour anywhere in the batter.
10.
Use an ice cream scoop or large spoon to spoon the batter into the muffin tin. Fill each cavity to the top. Gently smooth the tops out with a spoon and sprinkle on any of your toppings such as turbinado sugar, chopped chocolate, additional berries, citrus zest, etc.
11.
Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
12.
Cool for 10 minutes before removing from the pan and cooling completely on a rack.
Author's Notes
Store individually wrapped in plastic wrap or in an airtight container for up to 3 days.
Nutrition Per Serving
CALORIES
303
FAT
15.1 g
PROTEIN
4.0 g
CARBS
37.1 g
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