I had some fresh berries in the fridge that I needed to use, so this morning I came up with this awesome Mixed Berry Muffins. No, it isn’t a holiday, but the morning was dark and rainy so I didn’t need to feel bad about staying in. There was nothing to do outside!
These mixed berry muffins are so easy to throw together with just a few ingredients that most people have on hand. Well, maybe not the turbinado sugar, but the other ingredients should be household staples!
These were a big hit with the family, too. I think doubling the chocolate or using chocolate chips would make these even better. The sugar topping gave these a great crunchy top.
Triple Berry Chocolate Chunk Muffins
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ¼ cup turbinado sugar
- 2 oz. semi sweet baking chocolate (chopped)
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (blueberries and raspberries, washed and cut into bite size if needed)
- Pearlized sugar (for sprinkling)
- Turbinado sugar (for sprinkling)
Preheat oven to 400 degrees. Grease the cups of a muffin pan, or line with paper liners.
Mix the flour, baking powder, baking soda, sugar, and chopped baking chocolate into a large bowl.
Whisk together the milk, vegetable oil, egg and vanilla.
Pour the milk mixture into the dry ingredients and mix together until just blended. Gently fold in the fruit, so as not to smash.
Fill the muffin cups 2/3 of the way full. Lightly sprinkle the tops with the sugars.
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack.
This recipe makes about 18 muffins.