Prep 15 mins
Cook 45 mins
Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Yes, the batter is thin! Adapted from a Pioneer Woman recipe .
- Preheat oven to 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).
- Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.
- Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.
- Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
- Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.
- You have to decide how many this serves : ).
I pretty much followed Annacia's lead when making these, though I did use blackberries since I'd found some great ones (a little expensive, though)! I probably ended up using about 3/4 cup of milk & mine were done in almost 40 minutes! A very nice dessert (& a breakfast treat, AND for a mid-day snack, all of which we had)! [Tagged, made & reviewed in Please Review My Recipe]
Two guys were home when these came out of the oven. They each sampled one asap and both pronounced them 5 stars for taste. I made 6 cakes and the batter was very liquid so I added another 1/4 cup of flour and baked I think I could have used another 1/4 cup as they started rising beautifully and then flattened out on top. The toothpick was coming out clean at 30 mins in the oven. I suggest starting with half of the ask for milk and adding more as and if needed. That should yield outstanding muffin/cakes.