Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.
I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. 🙂
Very Berry Muffins Recipe (slightly adapted from Martha Stewart)
Ingredients: (yield: approx. 18 muffins)
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)
Preheat oven to 375 degrees F.
In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).
2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.
3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.
Today we felt ambitious – we decided to go a bit donut crazy.
We have made regular sized donuts before but after seeing a bunch of adorable mini-donut recipes on Pinterest, we just had to make a batch..
So we ran out and bought some new donut pans, and got to baking!
Both the mini’s and regular sized donuts turned out delicious!
Both recipes basically use the same ingredients (mostly consisting of nutmeg, cinnamon, butter, sugar, & flour), so they taste similar except that the mini’s have pretty sprinkles on the top with a confectioner’s sugar glaze, and the regular size have a light cinnamon-sugar topping!
The mini’s and regular sized donuts are both super easy to make, and they are both baked in the oven which make them healthier than deep-fried donuts.
Itsy Bitsy Mini Donut Recipe:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk (we used almond milk)
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar (or white vinegar)
4 tablespoon butter
For the icing:
1/2 cup confectioner’s sugar
1 tablespoon milk (we used almond milk)
pretty sprinkles to decorate! 🙂Directions:
1. Preheat your oven to 350 F. Spray donut pan lightly with non-stick cooking spray.
2. In a large bowl, mix together the dry ingredients.
3. In a small pot, mix together the wet ingredients. Heat on the stove top on low heat and stir until ingredients are blended/butter is melted.
4. Pour the wet ingredients into the bowl with the dry ingredients and lightly mix until just blended. Do not over mix.
5. Place a teaspoon of batter into each mold of the mini donut pan. The batter is sticky – use your finger to spread the batter evenly into the donut mold. The batter will rise quite a bit so only fill each section about halfway / 3/4 full.
6. Bake for 10-12 minutes. Tip and shake baked donuts onto wire cooling rack and they should just pop right out. Repeat until the batter is done. (We ended up with 36!)
7. To make your glaze – mix the icing sugar & milk together in a small bowl.
Once the donuts have cooled off a bit, dip each one in the glaze and then into your bowl of sprinkles. (You may need a toothpick to remove some of the sprinkles that fall in the center hole of the donut.) Place on pretty plate, admire, eat & enjoy! 🙂
Cinnamon Baked Donuts yield: 16 donuts
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the Topping:
1/2 cup sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 350F. Spray the donut pan with non-stick cooking spray.
2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
Stir the wet mixture into the dry ingredients until just combined.
3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping:
4. Mix the sugar and cinnamon in a bowl. Dip the donuts into the sugar mix, either on one side or both.
Hope you guys like these recipes as much as we do!
Laura & Natasha
Pumpkin is one of those ingredients that tastes good in pretty much any kind of baked good it’s in.
Pumpkin tastes amazing in cookies, breads, cupcakes & biscotti, but I think my favorite baked good to add pumpkin to is muffins! The pumpkin helps keep the muffins super moist and gives it an amazing flavour.
This is a super simple recipe for delicious, moist, perfectly-spiced pumpkin muffins. (No mixer is required!)
It’s a perfect, simple recipe to make if you have some leftover pumpkin.
Spray 2 muffin pans with non-stick cooking spray, or line with cupcake liners & set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg together until combined; set aside.
In a medium bowl, whisk the brown sugar & eggs together. Add in the pumpkin, oil, milk, and vanilla and mix until combined. Slowly pour the wet ingredients into the bowl with the dry ingredients and stir until ingredients are just combined – don’t overmix!
Preheat oven to 350 degrees F. Scoop batter and divide evenly into 14 muffin cups. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.