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Barefoot Contessa Tri-berry Muffins Recipe

Barefoot Contessa Tri-berry Muffins Recipe


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4.7 from 13 reviews

  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Barefoot Contessa tri-berry muffins deliver a delightful breakfast experience with mixed berries nestled in a tender, buttery crumb. Fresh raspberries, blueberries, and strawberries create a luscious medley that will make mornings feel like a sweet celebration.


Ingredients

Scale

Main Ingredients:

  • 300 grams sugar
  • 375 grams all-purpose flour
  • 225 grams unsalted butter, melted
  • 300 milliliters milk
  • 2 large eggs, lightly beaten

Fruits:

  • 150 grams fresh blueberries
  • 75 grams fresh raspberries
  • 75 grams diced fresh strawberries

Spices and Leavening Agents:

  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons ground cinnamon

Instructions

  1. Carefully prepare the baking environment by heating the oven to 375°F (190°C) and arranging paper liners inside a standard 12-cup muffin tin.
  2. Create a dry ingredient foundation by sifting flour, baking powder, baking soda, salt, and ground cinnamon into a spacious mixing bowl, ensuring thorough integration through gentle hand mixing.
  3. Craft a liquid blend by whisking whole milk, fresh eggs, and completely melted unsalted butter in a separate vessel until smoothly combined.
  4. Generate the preliminary batter by forming a central well within the dry ingredients, then pouring the liquid mixture, stirring with delicate movements until just incorporated; maintaining a slightly lumpy texture is crucial.
  5. Enhance the muffin mixture by tenderly folding fresh blueberries, ripe raspberries, vibrant strawberries, and granulated sugar throughout the batter, distributing ingredients evenly without crushing the delicate fruits.
  6. Transfer the prepared batter into muffin cups, filling each liner approximately two-thirds full, then position the tin in the preheated oven for 22-25 minutes until the tops achieve a golden-brown complexion and a inserted testing skewer emerges clean.
  7. Allow the freshly baked muffins to rest within the tin for 5 minutes, promoting gentle cooling, then carefully transfer to a wire cooling rack to complete the final temperature stabilization before serving.

Notes

  • Preserving muffin texture depends on minimizing batter mixing, keeping it slightly lumpy for a tender crumb.
  • Frozen berries work perfectly when lightly coated with flour, preventing them from sinking during baking.
  • Customizing sweetness allows flexibility by reducing sugar to 1¼ cups for a less intense flavor profile.
  • Strategic muffin cup filling at ¾ capacity prevents messy overflow and ensures consistent baking.
  • Elevating taste becomes simple by adding vanilla extract or citrusy orange zest for unexpected depth.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snacks, Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 300
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg