Fall, to me, ushers in the perfect weather for quick breads, coffee cakes and muffins … like these delicious ones. Lately, I have been thinking so much about making these things to enjoy for breakfast. Though I don’t do it as often as I like, baking breakfast breads is something I love. And these Apple Berry Muffins are totally deserving of that love.
This past weekend when we headed to the Cape, I brought along a batch of these Apple Berry Muffins. They aren’t overly sweet, but they are packed with berries and apples … delish. And when they are fresh baked, they have a bit of a crunch to the outer layer (don’t worry – they were still great on day two … just minus the crunch). The morning after we arrived in Cape Cod, several of my friends came over and we demolished the whole plate of them. They were that good.
- 1 large egg
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 cups all purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- ½ cup frozen raspberries
- ½ cup frozen blueberries
- ½ cup diced fresh apple
- Preheat oven to 400° F. Line 12 muffin cups with paper liners.
- Melt the butter in a saucepan allow to continue to cook until it browns gently. Browning the butter will happen suddenly and spread quickly, so don't leave the stove during this time. Remove from heat immediately and let cool for 10 minutes.
- In a large bowl, beat the egg. Beat in milk and butter until well combined. Stir in flour, sugar, baking powder and salt until just moistened. Gently fold in vanilla, raspberries, blueberries and apples.
- Divide the batter evenly between the muffin cups -- I like to use an ice cream scoop for this step. Bake for 22-26 minutes, until tops are golden brown and a toothpick inserted in the center pulls out clean.
- Let muffins cool for 10 minutes before digging in.