This red berry muffin recipe combines everything I love: the sharp tanginess of the berries contrasts beautifully with the soft, airy texture of the batter. Ideal for breakfast or as a snack, these golden, fluffy cakes are easy to make and are always a hit.<\/p>\n
For 12 muffins:<\/p>\n
– Flour: 200 grams
\n– Granulated sugar: 150 grams
\n– Eggs: 2
\n– Melted butter: 120 grams
\n– Plain yogurt: 1 container
\n– Baking powder: 1 packet
\n– Frozen red berries: 200 grams
\n– Brown sugar (for sweetening the berries): 3 tablespoons<\/p>\n
Total Time: 40 minutes<\/p>\n
– Prep Time: 20 minutes
\n– Baking Time: 20 minutes<\/p>\n
1. Preheat your oven to 350\u00b0F (180\u00b0C). If you haven\u2019t already thawed the berries, gently defrost them in the microwave. Drain them and then toss with brown sugar (you can substitute white sugar if that’s what you have).<\/p>\n
2. In a large bowl, whisk the granulated sugar with the eggs until well combined. Gradually add in the flour, baking powder, a pinch of salt, the yogurt, and finally, the melted butter, continuing to whisk until the mixture is smooth.<\/p>\n
3. Grease your muffin tins if they are not silicone-based. Fill each muffin cup halfway with batter.<\/p>\n
4. Place a spoonful of the sugared berries in the center of the batter in each cup, then cover with the remaining batter.<\/p>\n
Bake in the oven for about 20 minutes at 350\u00b0F (180\u00b0C). The muffins should be golden brown and well-risen. Check for doneness by inserting a knife blade\u2014it should come out clean.<\/p>\n
Enjoy these delightful red berry muffins that perfectly balance tartness and soft texture, making them a favorite treat any time of the day.<\/p>\n\n\n