Cooking is a simple delight for me. There is something immensely satisfying about combining a variety of ingredients and ending up with something tasty to eat. And the things you can come up with are endless!
After getting married last summer and now having an apartment of our own, my love for cooking and spending time in the kitchen has really taken off. There is something really special about having my own kitchen, doing my own meal planning and stocking the kitchen with the ingredients I like or want to try. I have found a whole new world in searching for recipes and finding creative ways to make meals, pastries, desserts, side dishes, etc., as well as trying old tried and true recipes that bring back nostalgic childhood memories (I had a mom who is a great cook to set an example for me!).
The recipe below is for Berry Cream Muffins. I found the recipe in my Taste of Home cookbook, which my grandma gave me as a Christmas gift about a year ago.
These Berry Cream Muffins, I must say, are now one of my all-time favorite muffin recipes. They are very moist and flavorful, and they are great to have with a bowl of cereal for breakfast, as a snack or even as a dessert. I made these today, and when my husband, Lukas, walked in the door, one of the first things he did was comment on how good the house smelled. When I told him what I had made, he wasted no time in doing a little dance to the kitchen to sample the freshly baked goods, which was followed by many "Mmm's." :)
Berry Cream Muffins
2 cups all-purpose flour
1 cup sugar
½ teaspoon baking powder
½ baking soda
½ teaspoon salt
1 ½ cup fresh or frozen raspberries, blueberries or blackberries
2 eggs, lightly beaten
1 cup sour cream or yogurt
½ cup vegetable oil
½ teaspoon vanilla
Combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. I have tried this recipe with blueberries, raspberries, and as shown in this blog, a mix of blueberries, raspberries, blackberries. They all turned out delicious.
Combine eggs, sour cream/yogurt, oil and vanilla. Stir into dry ingredients just until moistened. The recipes turn out well with either sour cream or a flavored yogurt. Today I used a raspberry yogurt, supplemented with a little bit of sour cream to get the full cup specified by the recipe. Either way, the yogurt and/or sour cream makes these muffins delightfully moist!
Fill greased muffin cups. Bake at 400 degrees for 18-22 minutes. This recipe makes about 12 muffins.
Optional Streusel Topping:
You don't have to do the streusel, but I've always included this. Really, who doesn't like a sweet, crunchy, cinnamon topping on the top of a muffin? For the streusel, mix 3 tablespoons all-purpose flour, 3 tablespoons quick cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
And there you have it. One of my very favorite muffin recipes! Happy baking!