Double Berry Muffins
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.
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.
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.
Frequently Asked Questions
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.
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.
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.
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.
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.
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup sugar
- ½ stick (4 tablespoons) butter, melted and cooled slightly
- ½ teaspoon vanilla extract
- ¼ teaspoon Fiori di Sicilia flavoring, optional
- 1 ¼ cups sour cream
- ¾ cup fresh raspberries
- ¾ cup fresh blackberries
- Preheat oven to 350º. Line muffin tin with paper liners. Set aside.
- Whisk flour, baking powder, and salt in a large bowl.
- Using another bowl or large Pryex measuring cup, whisk egg for about 20 seconds, add sugar, and whisk well, then slowly add melted butter. Add sour cream and whisk to combine. Mix in flavorings.
- Add berries to dry ingredients and toss. Add sour cream mixture and fold in gently with a spatula. Do not over-mix, but make sure no obvious pockets of flour.
- Scoop batter into muffin tin. Bake till golden and the toothpick inserted in the center of a couple of the muffins comes out clean, about 25-30 minutes.
- Remove muffins from pan to wire rack and cool slightly before serving.
Add your favorite combination of berries or a single type of berry if desired.
Adapted from ATK's Blueberry Muffins
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Serving Size:1 muffin
Amount Per Serving: Calories: 203Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 180mgCarbohydrates: 36gFiber: 2gSugar: 18gProtein: 3g