A delicious muffin, perfect when fresh fruit is ripe in the summertime!
2 cups unbleached, all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ cup unsalted butter, melted
½ cup packed light brown sugar
½ cup sour cream
1 large egg
1 teaspoon vanilla
¼ cup milk
1 cup mixed berries: blueberries, strawberries, and raspberries, fresh or frozen
granulated sugar for dusting
No nutrition information available
Preheat oven to 400˚ F. Thoroughly spray a 12-cup muffin tin.
Place flour, baking powder, salt, and cinnamon in a small bowl and stir; reserve.
Place the melted butter and brown sugar in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 and mix for 30 seconds until incorporated. Reduce to speed 1 and add the sour cream, then increase to speed 3 for 30 seconds. Stop, scrape bowl and paddle well, and add the egg, vanilla, and milk. Turn to speed 3 and mix for 30 to 40 seconds until well incorporated. Stop, scrape the bowl and paddle well. Sprinkle the flour mixture evenly over the wet ingredients. Press the Fold button to incorporate the flour, about 15 times. Add the berries and very carefully press the Fold button until they are just blended in.
Scoop even amounts (¼ cup each) of batter into the prepared muffin tin. Sprinkle the tops of the muffins liberally with granulated sugar. Bake in preheated 400°F oven until tops are golden and a cake tester comes out clean, approximately 20 to 25 minutes. Remove muffins from tin and allow to cool on a wire rack.