Maple Mixed Berry Muffins ~fail~
I love baking and when the recipe turns out, I love it even more haha. But that’s not always the case… I tried adapting the Maple Muffins by Once Upon A Chef Jenn Segal to make them with frozen fruit. It really didn’t work out. I mean they look nice and they taste good, but rather than muffins, they’re a bit more like soup muffins. The reason: I put too much frozen fruit in and they added way more liquid than I had originally thought. I actually had a few muffins where there was less berries and they turned out great.
I still included to recipe below because I definitely suggest making them but definitely only add 1/2 a cup of frozen or fresh fruit rather than a full cup (or you can leave the fruit out for a tasty maple muffin). Now after that stellar review, give it a try and let me know how yours turn out!
Enjoy & happy blogging.
- 1 & 1/2 cups all purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup pure maple syrup
- 1/2 cup melted butter
- 1/2 cup whole milk
- 1 large egg
- 1/2 cup of frozen mixed berries (I added 1 & 1/2 cups and like I said above, 1/2 cup frozen or fresh fruit would definitely prevent the bottoms from being so soggy or even leaving the fruit out they’d be just as delicious)
- Preheat oven to 400°F.
- In a large bowl, mix all dry ingredients – flour, baking powder and salt.
- In another bowl, mix together wet ingredients -maple syrup, melted butter, whole milk and egg.
- Add wet ingredients to dry – mix until just combined (do not over mix!).
- There may be a chance that the mixture is extremely runny, I added 1/4 cup of flour at a time until the mixture was less runny. This is an important step otherwise your mixture will end up like mine.
- Line muffin tins with muffin wrappers – I used these re-usable ones from Ikea! You could forego the wrappers, but make sure to grease the pan with cooking spray, shortening or butter.
- Add frozen berries and stir until just combined (do not over-mix otherwise the berries will will fall apart).
- Measure 1/4 cup batter into each tray.
- Bake at 400°F for 15 minutes
- Reduce oven temperature to 375°F for 20-25 minutes. Bake until golden brown and a toothpick inserted into the centre comes out clean.
- Let cool so they can be removed and placed on a wire rack.
*If I could go back to right before this, I’d tell myself stop scooping 1/2 cup was enough! haha
The final product! They look & smelled amazing. Next time – less berries and they’d be great.