The recipe is from a book called "Bread" by Beth Hensperger. Truly, I don't know much about the other recipes in this book because I always just stick with these muffins. But knowing how wonderful they are, I'm sure the other recipes are great too.
- 1 cup fresh berries
- 2 to 4 tbsp. sugar
- 6 tbsp. unsalted butter, softened
- 1/4 cup brown sugar
- 2 eggs
- 2 cups unbleached all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup half and half
- 1/4 cup granulated sugar
- 1 tsp. cinnamon
- In a medium bowl, sprinkle berries with sugar to taste and let stand for 15 minutes. In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time and beat until combined.
- In a medium bowl, combine the dry ingredients. Add to the wet ingredients alternately with half and half, mixing until just moistened.
- Half fill greased muffin cups with batter and sprinkle with fruit. Cover with the remaining batter, level with the top of the pan, and sprinkle with the cinnamon sugar mixture.
- Bake in a preheated 375 degree oven for 20 to 25 minutes. Muffins will be dry and springy to the touch. Cool in pan for 5 minutes before removing to cool on a rack.
The step of adding the wet ingredients to the dry, alternating with the half and half, is an important one. When I forget to do this, the muffins don't taste as good as they usually do. I have made these muffins with lots of different kinds of fruit, not just berries, and they have turned out great. When I use different fruit, I just chop the fruit real small. I have used frozen fruit as well, and this has worked out fine too.
The layer of berries in the middle, along with the cinnamon sugar on top, make these muffins look really special. And they are so delicious. Enjoy eating them up with your loved ones!
Recipe © 1988 by Beth Hensperger.