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 combo.
A crisp golden top sprinkled with sugar makes the crisp muffin tops and makes these muffins bakery worthy.
All purpose flour
White granulated sugar
Donia Farms Unsalted Butter, melted
Donia Farms Milk, 3.25% or 2%
Mixed berries of choice
Jam of choice
Preheat oven to 400. Line a muffin tin with 8 muffin liners and set aside.
Whisk together the flour, baking powder, sugar, cinnamon and salt. Next, add in the melted butter, beaten egg, milk, and vanilla. Mix with a wooden spoon until just combined.
Fill the muffin tins half full of batter and top with berries and 1 tsp of jam. Fill with the remaining batter and top with berries and additional tsp of jam. Top the batter with a genrous sprinkle of raw or granulated sugar.
Bake for 17 minutes at 350 degrees, or until a toothpick comes out clean.
Let cool and serve when still slightly warm with a spread of butter. Enjoy!