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Double Berry Muffins

posted by Liz Berg on March 16, 2015 (updated 12/24/23)

Moist and packed full of fruit, these tempting Double Berry Muffins have an exotic touch of Fiori di Sicilia.

These Sour Cream Muffins are studded with both raspberries and blackberries, but they can be tweaked by adding your favorite berries.

One berry muffin on a small white plate with a berry garnish.

Table of Contents hide

1 Why This Recipe Works

2 Tips for Making Perfect Muffins

3 Frequently Asked Questions

4 More of the Best Muffin Recipes

5 Double Berry Muffins

Why This Recipe Works

The sour cream muffin batter is rich and silky and showcases the sweet berries perfectly. The acid in sour cream loosens the gluten strands making tender muffins.
A touch of Fiori di Sicilia adds a certain je ne sais quoi that makes for the best berry muffins recipe!
They’re a special addition to breakfast, brunch, or snack time that’s easy to whip up.

Berry Sour Cream Muffins in a ceramic basket.

Tips for Making Perfect Muffins

Measure correctly. Baking is a science and messing with the recipe is like messing with chemistry.
Whisk together the dry ingredients in one bowl and the wet ingredients in another.
Then gently mix the wet ingredients into the dry.
PRO-Tip: Do not overmix or your muffins will have tunnels and peaked instead of rounded tops.
The add-ins like the berries can be mixed into the dry ingredients as the coating of flour will help them disperse throughout the batter instead of sinking.
Line your muffin tins with paper liners for easy cleanup. If you want a lightly browned exterior, grease your pan instead of using liners.
Use an ice cream scoop to dish out the batter. The batter should not reach the top of the tin, but instead, fill ¾ of the way up.
If there are any cups in your muffin tin without batter, fill them with water.
Check for doneness with a toothpick. The toothpick should come out clean or with a few moist crumbs. If there is batter on the toothpick, bake a few minutes longer and recheck.
Cool for a few minutes in the pan so the exterior can firm up, but remove to a cooling rack after that so they don’t start to sweat.

Overhead view of Mixed Berry Muffins on a white ceramic tray.

Frequently Asked Questions

How Do You Make Moist Muffins?

There are a few keys to make moist, tender muffins. Look at the recipe. Adding sour cream or vegetable oil adds moisture.
Do not overmix and do not overbake. Use a toothpick to check for doneness. It should have no crumbs or a few moist crumbs when you pull it out after testing the center of a muffin. You can also use your finger to tap the middle of a muffin or two. When they’re done, the indentation you make will pop back up.

How Can You Prevent Berries from Bleeding into the Batter?

Tossing the berries in the dry ingredients serves two purposes. It minimizes the berry juice from staining the batter and it also helps keep the berries from sinking to the bottom of the tin.
I prefer not to take this step because I prefer to see the pops of color from the berries in the muffins. They aren’t as vibrant even when lightly coated in flour.

What Is Fiori di Sicilia?

It’s a fragrant, floral citrus-based extract with Italian and Arabic origins. It’s used to flavor Italian panettone. You can also add it to sugar cookies or meringues, simple yellow, white, or pound cakes, and sweet breads.

Can You Make Fiori di Sicilia at Home?

Yes, a simple substitute is a mixture of 1 teaspoon vanilla extract, ½ teaspoon lemon extract, and ½ teaspoon orange extract. You can use it in place of vanilla but start with half the amount to see how you like it.

What’s the Difference Between a Muffin and a Cupcake?

Muffins are denser and firmer whereas cupcakes are lighter and more tender. Muffins can be sweet or savory. Cupcakes may be frosted, but generally, muffins are not.

More of the Best Muffin Recipes

This recipe was first shared in March 2015. Photos and text were updated in 2021.

The Recipe: