Deliciously perfect berry muffins

Delicious berry muffins

I’ve always wondered what the difference is between a cupcake and a muffin. As I baked these beauties yesterday I thought one of the main differences is that muffins are perfectly acceptable as a breakfast food, where cupcakes just aren’t. There are other things too, of course, like less sugar and a more crumbly texture. And no icing or frosting.

I love a good muffin. I’m not a big fan of the sweetness of cupcakes, they can be a bit hit and miss with me, and icing just gives me an instant headache. So muffins are my perfect little treat, I love the crumbly tops… they’re always the best bit, don’t you think?

Delicious berry muffins

I’ve said before that any cake, loaf or muffin that has sour cream as an ingredient is a winner for me. It creates a beautiful flavour and adds a moistness that just works. These muffins are great for using up any fruit that you have. They’d be great with raspberries and peaches, or blueberries, or mixed berries like I used. You can use fresh or frozen {I can’t bring myself to use fresh as it seems a little cruel, but frozen is great. Don’t bother defrosting – just toss them in as is}. This recipe is adapted from the lovely Smitten Kitchen.

Ingredients

70g butter, softened
1/2 cup caster sugar
1 large egg
3/4 cup sour cream
1/2 teaspoon lemon zest
1 1/2 cups plain flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup berries or fruit of your choice

Method

♥ Preheat your oven to 180 degrees Celsius. Get out 12 muffin wrappers and place them on a tray.
♥ Beat butter and sugar until creamy. Add egg and beat well. Add the zest and sour cream.
♥ Add the flour, baking powder and baking soda. Mix to combine. You’ll probably need to ditch the electric mixer at this stage and mix with a large spoon as this is quite a thick mixture.
♥ Add your fruit and fold in gently. You don’t want to mush the fruit or alter the colour of the batter, so just fold them in.
♥ Fill your muffin cups until 2/3 full. If you want to make bigger muffins, fill them more and just make 10. You’ll just need to watch them as they cook to get the time right.
♥ Bake for 20 minutes, or until the tops are lovely and golden or a skewer comes out clean when you poke it inside the muffin.

Delicious berry muffins

Which do you prefer: muffin or cupcake?

  • Kelpad

    I’m with you Chantelle , I love the look of a cupcake more than I like it itself.
    My ovens on, so I’m off to try my take on your muffins…….Banana Caramel Crumble,mmm

  • http://www.facebook.com/cecilie.refsager Cecilie Refsager

    I have followed your blog for some time now, and I really want to try some of your delicious recepies. But I always hit af wall when it comes to the measuring. I am from Denmark – I simply don’t know what a cup of sugar equals in grams and kilos. Do you know that Chantelle? I would looove to try this recipe.

    • http://twitter.com/DiLishLife Di Nolan

      Hi Cecilie – In Australia 1 cup of sugar equals 220g. I cup flour equals 150g. This reference chart might help you with more of Chantelle’s recipes. http://www.taste.com.au/how+to/articles/369/weights+measurement+charts#convers

      Chantelle – lovely recipe and photos. I’m quite smitten with Smitten Kitchen too so I know this recipe will be a winner!

    • http://www.theveggiemama.com Veggie Mama

      sometimes I just google ‘how much is a cup of sugar’ and it will lead me to a conversion site! I’m too lazy to weigh :(

  • shoppegirls

    I love cupcakes and muffins. These look delicious. I will give them a try. Thank you Chantelle. Happy New Year.

    Vicki

  • Kitty

    To me, muffins are wet ingredients into dry. You melt the butter or oil, add any other liquids and tip them into sifted dry ingredients. Creaming butter and sugar = cake. I’m sure they are really awesome but cake they are!

  • Lisa

    yummo! Your recipes are the best!

  • http://www.mdkaos.blogspot.com/ Mummaducka

    Oh yum! and here I was thinking I could start to be on a watchful eating regime!!! bad luck to me!

    • http://www.mdkaos.blogspot.com/ Mummaducka

      And I have to say it- I can’t stand cupcakes!- I am a muffin girl all the way and have a texas sized muffin top to prove it! hehe!

  • http://www.facebook.com/katy.bryant Katy Bryant

    I made these for afternoon and verdict was a big thumbs up and ‘please make again’. I made with blueberries and white chocolate. Yummy!

  • http://www.theveggiemama.com Veggie Mama

    Lawsie mercy that TRAY. Must. Have.
    I made muffins yesterday that were made from whole wheat flour, coconut sugar, banana, chia and good stuff. Because you’re right… muffins are pretty much cake and I don’t really want abby eating cake every day! Muffins FTW. Please ship these to me at your earliest convenience.

  • Mother Down Under

    I love muffins!
    I do try to make healthy versions…whole wheat flour and no sugar and often applesauce or sour cream instead of any butter or oil…and that way I can eat them every day and not feel guilty!
    Of course I do sometimes sneak a legit muffin! Thanks for the recipe!