Recipe by Roxygirl in Colorado
These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
Top Review by Michelle S.
I am very impressed with this recipe. The texture of the muffin is perfect and not overly sweet. I did use the butter extract and it really imparts alot to this recipe I feel. I used fresh blueberries and top the muffins with a sugar/cinnamon/freshly grated nutmeg sprinkling. The dump mixing is great, and the batter is quite thick, so please be prepared to fold the fruit in gently. I think you really could use any fruit in this and it would be fantastic!
- 4 eggs
- 473.18 ml milk
- 236.59 ml oil
- 9.85 ml vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
- 2.46 ml butter flavor extract (don't worry if you don't have it)
- 1419.54 ml flour
- 473.18 ml white sugar
- 39.43 ml baking powder (yes, 8)
- 9.85 ml salt
- 946.36 ml blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 946.36 ml cranberries (If you want a "true-blue" muffin, mash part of the blueberries)
Directions See How It's Made
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).