What is the difference between muffins and cupcakes?

Muffins are made by mixing wet and dry ingredients, while cupcakes are made using different mixing methods: creaming, Genoise cake, or chiffon. Muffins are made with lower fat and sugar content than cupcakes. Also, muffins tend to overflow their liners while baking getting a peaked bell-type top. Cupcakes are usually baked with their top is almost equal to the body of the cupcake. Muffins can be topped with a buttery streusel (a crumb topping). Cupcakes are often iced or frosted and decorated with other toppings.

Can you use frozen berries to make muffins?

Yes, you can use a frozen mixed berry blend (raspberries, blueberries, blackberries) for this recipe. Do not thaw them: add them to the batter or on top of each muffin when they are still frozen.

How to make regular-sized fruit muffins

To make a dozen regular-sized muffins, increase the amounts of all the ingredients by half. Then, place one scoop of the batter into each baking cup, press a few berries, cover half of the batter's scoop, and top with more berries. Bake as directed, check muffins for doneness.

Can you make this recipe in advance?

These muffins are best tasted when fresh. So, please, plan to make them closer to the moment of serving. If you want to save some time on the day of serving, I would recommend making them in advance and freezing.

Mixed Berry Muffins

A sliced muffin topped with fruits and sprinkled with icing sugar with other muffins on background.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

These bite-sized mixed berry muffins packed with triple fruit berries and sprinkled with toasted almonds are an adorable afternoon tea or lunchbox treat. There is no reason not to love them: the recipe is easy, full of flavors and textures!

Author: Irina Totterman
Total Time: 50 minutes
Yield: 12 1x
Category: Cakes
Method: Baking
Cuisine: Amercian

Ingredients

Scale

Dry ingredients:

1 1/3 cup + 1 tablespoon (175 g) all-purpose flour, sifted
2 1/2 tablespoons (20 g) hazelnut flour/ meal
1/3 cup (75 g) sugar
1 1/4 teaspoons (6 g) baking powder

Wet ingredients:

1/3 cup + 7 teaspoons (115 g) milk
2 1/4 tablespoons (30 g) grapeseed oil
1 large egg
1/2 teaspoon vanilla extract

For filling:

12 (50 g) fresh raspberries
12 (60 g) fresh blackberries
24 (50 g) fresh blueberries
1 teaspoon brown sugar
0.7 oz (20 g) toasted slivered almonds

* If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 355 degrees F/180 degrees C. Line a muffin pan with cupcake liners.
In a bowl, using a hand, whisk beat milk, grapeseed oil, egg, and vanilla extract; set aside. In a separate bowl, mix the sifted flour, baking powder, hazelnut flour, and sugar. Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.
Using a medium cookie scoop, place the batter into the prepared muffin cups (one scoop per one cup). Add two blueberries, one raspberry, and one blackberry on top of each muffin, pressing a bit. Sprinkle with brown sugar and chopped toasted slivered almonds and bake until muffins are slightly brown for 20 to 25 minutes. Check the doneness of the muffins for readiness: a toothpick inserted into the center of a muffin has to come out clean.
Let cool slightly and remove from the muffin pan. Once the muffins are completely cooled down, remove the baking liners.

Notes

Make sure all the ingredients are at room temperature before you start.
Replace hazelnut flour with almond flour and almonds with hazelnuts if you prefer.
Use frozen fruits instead of fresh berries: no need to thaw first.
Add the wet ingredients into the dry, but not the opposite way: this the basic muffin method.
Once you combine wet and dry ingredients, blend the two quickly - 30 seconds are enough - to avoid the development of gluten in the batter. Otherwise, you will end up with tough muffins.

Nutrition

Serving Size: 1 muffin
Calories: 138
Sugar: 7.8 g
Sodium: 11 mg
Fat: 5.2 g
Saturated Fat: 0.6 g
Carbohydrates: 20.5 g
Fiber: 1.4 g
Protein: 3.1 g
Cholesterol: 16 mg

Find it online: https://www.bakinglikeachef.com/bite-size-fruit-muffins/