In search of the best, most simple muffin recipe you can count on to always work and taste great?
You have found it my friends. They work great with all types of fruit (fresh, frozen or dried)… my favorites being blueberries, raspberries, peaches or strawberries.
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.
I love these muffins because they are straight forward. No funky nut flowers, unique nutritional supplements or special ingredients popular in the moment. Don’t get me wrong, I love playing around with muffins, trying to make them healthier for my kids and better tasting so they fly off the plate.
This recipe is what you want to turn to when you have a carton of fresh berries on the counter top that need a home or when you have a hankering for a warm homemade muffin and only a bag of dried blueberries for fruit. What ever the reason. You must make these. They are simple without tasting too simple. A bit complex & tangy from the buttermilk, yet a caramelized sweetness from the brown sugar.
Muffin perfection.
Cheers, Cam
| Servings |
8-12 muffins
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- 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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|
- 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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