These brown sugar fruit muffins are a recipe from my pastry chef in cooking school and now my all time go-to muffin recipe. I woke up at 5am every day looking forward to a warm batch of these waiting for me with hot coffee to get my long day in the kitchen started. They work great with all types of fruit, favorites being blueberries (fresh or frozen or dried), raspberries, peaches or strawberries.
| Servings |
8-12 muffins
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Ingredients
- 3 cups + 1 Tbsp ap flour
- 1/2 cup sugar
- 1 cup brown sugar
- 2 Tbsp baking powder
- 2 Tsp cinnamon
- 1 Tsp salt
- 1 cup oil
- 1 cup fruit {blueberries, raspberries, blackberries, peaches etc}
- 1 cup buttermilk
- Decorative/Sparkling Sugar - optional
- Powdered Sugar - optional
Ingredients
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Instructions
- Heat oven to 375F.
- In a large bowl, sift together sugars, flour, cinnamon, baking powder & salt. Add the oil and eggs together and blend into the dry ingredients.
- Add the fruit just to combine, DO NOT OVER MIX.
- Spoon into buttered & floured muffin tin. Top with a sprinkle decorative sugar before baking or dust with powdered sugar after they have cooled. Bake 15-20 mins.
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