Fruit Muffins: Transform a light and fluffy vanilla muffin into your favorite fruit muffin, topped with a crunchy vanilla cookie streusel topping.
When you ask your guests “what’s your favorite fruit muffin” and you get three different answers. What will you do? Make fruit muffins! Add their favorite fruit to the light and fluffy vanilla muffin base.
How to Make Fruit Muffins
VANILLA MUFFIN BASE RECIPE
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
FOR THE FRUIT—FRESH OR FROZEN
FROZEN FRUIT—If using frozen fruit, measure from the frozen state. If fruit is in large pieces, slightly thaw and chop while still icy. Fold in batter as directed.
FRUIT CHOICES—blueberries, sweet cherries, raspberries, chopped peaches or strawberries ( I used blueberries, raspberries, and cherries)
STREUSEL TOPPING— As I stated above, the streusel has a wonderful crunchy texture. It’s like eating your favorite crunchy vanilla cookie on top of a light and fluffy fruity vanilla muffin. Breakfast Perfection!
- all-purpose flour
- brown sugar
- melted butter
How to Make Mini Fruit Muffins
Line 24 ( 1¾ inch muffin cups) with paper bake cups. Preheat oven and prepare batter as directed. Fill prepared muffin cups using about 2 tablespoons of batter per cup. Top with Streusel topping. Bake 12-14 minutes or until golden and a toothpick comes out clean.
How to Make Jumbo Fruit Muffins
Line six 3½ inch muffin cups with paper bake cups. Preheat oven and prepare batter as directed. Fill prepared muffin cups using a scant ½ cup batter per cup. Top with Streusel topping. Bake 25 to 30 minutes or until golden and a toothpick comes out clean. (If necessary to prevent overbrowning, cover loosely with foil the last 10 minutes of baking.)
BUTTERMILK VS MILK: WHICH IS BETTER?
BUTTERMILK is made up of a variety of acids—the results of the fermentation process, which give baked good a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise. The extra acid in buttermilk tenderizes gluten, helping to create baked goods that are light and fluffy.
MILK adds a subtle flavor.
HOW TO MAKE BUTTERMILK AT HOME (three different ways)
- LEMON JUICE METHOD: •1 cup whole milk •1 tablespoon lemon juice— 1. Mix together 2. Microwave 30-45 seconds (just to warm) 3. set aside for 10 minutes. Pour in a jar with a lid, mixture will be lumpy, give it a good shake before using.
- CREAM OF TARTAR METHOD: •1 cup whole milk •1¾ tablespoons cream of tartar—1. Pour in a jar, add lid and shake until mixed. 2. Set aside for 10 minutes—shake before using
- SOUR CREAM METHOD: •1¼ cups water •¾ cup sour cream— 1. Add the water and sour cream to a jar , cover with lid, and shake to blend. This one does not have to sit.
All these substitutes work really well for baking. The sour cream method has the closet flavor and texture of buttermilk. I would recommend using that method for coating chicken for fried chicken. Other then that you can use any of these three methods for baking.
SIGN UP FOR THE LADY BEHIND THE CURTAIN NEWSLETTER AND FOLLOW THE LADY BEHIND THE PARTY ETSY SHOP
THANKS FOR VISITING♥