As previously stated in my Strawberry and Vanilla Coffee Shop Muffins post I love giant muffins. These Delicious Giant Very Berry Muffins have huge domes and are bursting with flavour. To me are the perfect breakfast treat or mid morning pick-me-up. Packed full of fruit these babies definitely hit the spot.
I had a bag of frozen mixed berries in the freezer, which were screaming out to be used in a muffin batter, raspberries, blueberries, and blackberries. You could use any fresh or frozen fruit in this batter it’s that versatile.
Full Of Fruit
A handy little trick to keeping the fruit evenly distributed throughout the muffins is to first toss them in a little flour then add them to the batter at the last second and only just mix them in. This should keep the fruit evenly distributed throughout the muffins.
Does Size Matter?
These muffins are huge in size, I have a special giant muffin pan for baking them in and this batter gives you just the right amount for 6 of them. But fear not and don’t go rushing out to buy a new muffin pan, these are just as delicious when baked in normal muffin pans. And the batter will yield around 12-15 regular sized muffins. So no, size doesn’t matter large or small this recipe is a winner!
And if they are smaller, hey it gives you an excuse to have two of them 😀
Easy to make
These lovely muffins are so simple to make, whisk the wet ingredients once at room temperature in one bowl then mix the dry together and then very gently combine and gently stir in the fruit, fill up your muffin pans right up to the top don’t be afraid to fill them to the rim, pop them in a very hot oven for 5 minutes to give you that high rise top then turn the oven down to allow them to bake through without burning the tops. Then enjoy 🙂
Like all muffins they are best eaten fresh, but they will keep in an airtight tin for up to 3 days, though I would recommend a few seconds in the microwave to warm them up. But these are fantastic to freeze as well so I like to bake a huge batch up and keep them in the freezer (for up to 3 months) so I can have one whenever I like.
- 375 grams Plain flour (All Purpose), (3 cups)
- 4 teaspoons Baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs at room temperature
- 200 grams granulated sugar, (1 cup)
- 240 millitres milk at room temperature, (1 cup)
- 120 millilitres vegetable oil, (1/2 cup)
- 2 teaspoons vanilla extract
- 150 grams frozen mixed berries - fresh can be used, (1 and ¼ cups)
- 6 teaspoons jumbo sugar crystals for sprinkling - normal sugar will work
- Pre heat your oven to 220C / 425F / Gas mark 7. Prep you muffin tin with liners or grease it lightly.
- In a large mixing bowl sieve the flour, baking powder, salt and ground cinnamon together and set aside.
- In a medium sized bowl add the eggs and sugar together and whisk them together until light in colour.
- Add the milk, oil and vanilla to the egg mixture and whisk until all well combined.
- Now you need to add the wet ingredients to the bowl of dry ingredients. And gently mix the two together.
- Do not over mix the batter; it doesn’t matter if it’s a little lumpy, as this is fine. Now add the chopped strawberries and gently fold in.
- Spoon the mixture into the prepared tin. Really fill it to the brim. Place a slice of strawberry to the top and sprinkle with vanilla sugar. Regular sugar is fine to use also.
- Place them in the oven. Now after 5 minutes you need to turn them down to 190C / 375F / Gas Mark 5 otherwise they will burn and not cook properly and just burn.
- Continue to bake them for a further 25 minutes.
- Take them out of the oven once baked, they should feel springy to the touch and a toothpick should come out nice and clean. Leave them in their tray for 10 minutes.
- Once the 10 minutes are up place them on a cooling rack, to cool right down.
- Although these are really good warm!
- I recommend eating these muffins within three days, to keep them tasting fresh. Keep them in an airtight tin.
- They can also be frozen up too three months.