This Triple Berry Glazed Muffins recipe are filled with three different kinds of berries, and topped with a sweet berry glaze.
Mmmmmmmm….muffins. Jumbo Triple Berry Muffins to be precise!
I have a deep love for muffins. My favorite being blueberry, for sure, but these came in a close second. They were bursting with berry flavor, and I just LOVE the texture and crumb that this muffin recipe and method produces.
It is similar to the one I use in my blueberry buttermilk muffin recipe featured here on the blog, and it is constantly the one I go back to time and time again when I want a great, consistent, never-fails muffin recipe.
The base muffin recipe is so versatile. You can put chocolate chips in it. You can swirl a cinnamon sugar mixture into it. You can throw in your favorite fruit, fresh or frozen. These hold up perfectly. The batter is thick and holds the berries in place so you don’t get the “berry bottom” effect that so many thinner batters tend to produce.
First combine all of the dry ingredients and stir them together. Cube the butter into the dry mixture, and get right in their with your hands and squeeze and crumble it together until it is in about pea-sized chunks.
Next mix together the milk, lemon juice, eggs, and vanilla. Set aside.
Measure out your berries. In this mix, the strawberries were a bit big for muffins, so I chopped them up and tossed them back into the mix.
Dust your berries with a light coat of flour. It helps to keep them from sinking in the batter.
Now pour in your liquid and your berries, and gently mix until most of the flour has been moistened. It is okay for there to be small patches of unmoistened flour though. Don’t overmix!
Gently spoon into lined muffin tins. This made 6 jumbo muffins and 6 mini loaves. I would think it would make about 18 regular sized muffins, depending on how high you fill them.
Want more muffins? Check out these awesome options!
Lemon Crumb Muffins from Crazy For Crust
Raspberry Lemon Glazed Muffins from The Food Charlatan
Banana Bread and Chocolate Muffins from Five Heart Home
Easy Banana Bread Muffins
Easy Apple French Toast Muffins
Bake at 425 for 10 minutes, and then reduce heat to 350 for 20-30 minutes, or until the tops are golden and a toothpick comes out with moist crumbs. It took my jumbos about 30 minutes to get there.
If you bake in a regular muffin tin, start checking at 20 minutes, and every 4-5 minutes after until they are done. Oven times and temps vary so wildly, it is hard to nail down an exact time.
Mix up the glaze while your muffins are cooling, and dunk them in after they are cool enough to handle.