Sunday mornings are often chaos around the farm when we are trying to get kids (and husbands coming in from the barn) out the door for church or family events. This quick and easy one bowl muffin recipe is a go-to and always a crowd pleaser.
You can use any combination of fresh or frozen berries for this recipe. We love making these with our in season local fruit, but our go to is always a strawberry and raspberry jam or a blueberry and strawberry jam combo!.
A crisp golden top sprinkled with sugar makes the crisp muffin tops and makes these muffins bakery worthy.
Ingredients
All purpose flour
White granulated sugar
Salt
Baking powder
Baking Soda
Cinnamon
Donia Farms Unsalted Butter, melted
Donia Farms Milk, 3.25% or 2%
Egg, beaten
Vanilla extract
Canola Oil, or another neutral flavored oil
Mixed berries of choice
Jam of choice
Instructions
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Preheat oven to 400. Line a muffin tin with 9 muffin liners and set aside.
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Whisk together the flour, baking powder, baking soda, sugar, cinnamon and salt. Next, add in the melted butter, beaten egg, milk, and vanilla. Mix with a wooden spoon until just combined.
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Fill the muffin tins with a heaping Tbsp of batter and top with berries and 1 tsp of jam. Top with additional heaping Tbsp of batter and top with berries. If desired add an additional tsp of jam on top as well. Top the batter with a generous sprinkle of raw or granulated sugar.
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Bake for 17 minutes at 350 degrees, or until a toothpick comes out clean.
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Let cool and serve when still slightly warm with a spread of butter. Enjoy!
