muffin top

FREE-FORM BERRY MUFFIN TOPS

In Breakfast, Evergreen, Food, Recipes, Snacks, by Kay ProtheroeLeave a Comment

Easy like Sunday morning!

Actually, these ARE on the menu in our home most Sunday mornings. The fruit changes with the season, and we mix things up by adding lemon, lime or orange zest, and sometimes even pumpkin spice and ginger. These free-form muffins, or “muffin tops”, don’t need any special equipment. They bake up crispy and golden all the way around. Let’s face it – when you go to a gourmet coffee shop for a muffin, it’s the muffin top that you’re really after anyway! Well, now you can have that at home. These muffin tops are accepting of whatever you have on hand in terms of flour, and they’re even game for a handful of oats. We have made these with gluten-free cup for cup flour in the past, and they turn out beautifully. Feel free to use non-dairy yogurt if that suits your family.

The first time we made these, I overdid the blackberries, so now we lovingly call them bear poop muffins! 🐻

BERRY MUFFIN TOPS

Crispy free-form muffin tops full of berries or any other fruit you like.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: comfort
Keyword: baking, berries, brunch, comfort, gluten-free

Ingredients

  • 2 cups flour (white and/or whole wheat)
  • 3/4 cups sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp coconut oil or butter
  • 1 c sour cream or yogurt
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 c berries / fruit / frozen fruit

Instructions

  • Preheat oven to 375F
  • Measure all the dry ingredients into a large mixing bowl & stir to combine.
  • Add coconut oil (or butter) to a large glass measuring cup or medium-sized microwave-safe bowl. Heat in the microwave for 15 seconds or until melted. Add the sour cream then the egg & vanilla and mix well.
  • Add the wet mixture to the bowl with the dry ingredients and stir to combine. Add up to 1/4 cup of water to soften the batter. You want a very thick batter so it does not spread.
  • Fold in the fruit.
  • Line a large baking sheet with parchment paper. Scoop 1/3 c of batter 3 inches apart on the baking sheet. We usually get 6 to a baking sheet.
  • Bake for 18-22 min or until golden.
  • Do not scoop the batter out of the bowl until you are ready to bake. The muffins will spread too much. You can also make small 2 bite sizes. They will come out much crisper and are like soft cookies. Bake small ones for about 15 min only.

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