Recipe by Luby Luby Luby
A co-worker gave me this recipe, but I believe the original came from a lady named Joanne Chang who operates a bakery. This batter is very versatile in that you can make whatever type of muffins you like. So far I made this recipe and peach muffins. For peach muffins use 1 tsp cinnamon, 1/2 tsp almond extract, one 1 Pound bag of frozen peaches and sprinkle top of batter with brown sugar before baking. This recipe produces a not-too sweet muffin that is light and tender. I think the blackberries are my favorite and DH can't decide between these and my raspberry muffins. You can't go wrong with either one and you can certainly use any combination of your favorite fruit and flavorings. You can certainly use fresh fruit if available.
- 3 1⁄2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla extract
- 10 tablespoons butter, melted and cooled slightly
- 1 cup whole milk, room temperature
- 1 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 (1 lb) bag frozen blackberrie
- paper baking cup
- 1⁄2 cup fresh lemon juice
- 3 cups powdered sugar
- 2 lemons, zest of
- 2 tablespoons butter, melted
Directions See How It's Made
- Preheat oven to 350 degrees.
- In large mixing bowl combine the flour, baking powder, baking soda and salt, mixing to combine thoroughly.
- In a separate mixing bowl combine sugar, butter, milk, sour cream, vanilla and eggs.
- Using an electric mixer combine the wet ingredients thoroughly.
- Pour the wet ingredients into the dry and gently fold with a rubber spatula just until the dry ingredients are moistened (the batter will be lumpy).
- Add the frozen Blackberries and mix gently.
- Line your muffin pan with the paper baking cups.
- Fill paper cups 2/3 full.
- Bake for 30-35 minutes or until golden brown or until a toothpick comes out clean when inserted in the middle (you will have coloring from the blackberries on the toothpick).
- Once the muffins have cooled down, but are still slightly warm dip top of muffins in the lemon glaze.
- Set on foil or waxed paper to catch the drippings.
- Once glaze has set dip again in the lemon glaze.
- Place back on foil or waxed paper to cool completely.
- Combine all ingredients in a bowl and using a whisk or hand mixer beat until smooth.