Triple Berry Glazed Muffins

Triple Berry Glazed Muffins | Kailley's Kitchen

Happy 2015, guys!

Thanks for bearing with me during my holiday hiatus– it was a wonderful holiday season, but it’s good to get back down to business and focus on making this year even better than the last.

To kick things off, I made these outrageously fluffy, bakery-style muffins packed with raspberries and strawberries, topped with a sugary crumb topping, and drizzled in blueberry glaze. Between a healthy dose of fruit and substituting Greek yogurt for sour cream, they’re my way of attempting to lighten things up for all you New Year’s resolution makers (and breakers).

As I begin to plan out recipes for the coming weeks, I’d love input from you! What sorts of recipes would you like to see on Kailley’s Kitchen in the near future? Leave a comment down below with any requests/suggestions.

Triple Berry Glazed Muffins

Triple Berry Glazed Muffins | Kailley's Kitchen

 Triple Berry Glazed Muffins | Kailley's Kitchen

Triple Berry Glazed Muffins

Yield: 1 dozen muffins

Triple Berry Glazed Muffins

Ingredients

    For the muffins:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 7 Tablespoons vegetable oil
  • 1/4 cup buttermilk
  • 1/4 cup plain Greek yogurt (I used Fage)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup fresh strawberries, sliced
  • 3/4 cup fresh raspberries
  • For the crumb topping:
  • 1/3 cup all-purpose flour
  • 1 1/2 Tablespoons granulated sugar
  • 2 1/2 Tablespoons chilled & unsalted butter, diced into small cubes
  • 1 1/2 Tbsp Raw Sugar
  • For the blueberry glaze:
  • 1/2 cup blueberries
  • 1 Tablespoon water
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400 degrees F and line a standard sized muffin pan with liners
  2. While oven is preheating, whisk together flour, baking power, baking soda, and salt in a medium mixing bowl
  3. In a separate large mixing bowl, combine sugar, vegetable oil, butter milk, Greek yogurt, eggs, and vanilla extract, whisk until smooth
  4. Pour dry ingredients into wet and gently stir with a rubber spatula until just blended (some clumps are okay; be sure to not over-mix!)
  5. Fold in chopped strawberries and raspberries
  6. Equally distribute batter into all 12 lined muffin wells
  7. To make crumb topping, combine all ingredients in a food processor; pulse a few times, until topping is fluffy and comes together in small crumbs
  8. Add about a Tablespoon of crumb topping to each filled muffin well
  9. Bake for 18-20 minutes, until edges are golden brown and a toothpick inserted into the top of a muffin comes out clean
  10. Allow muffins to cool in pan for 10 minutes before transferring to a wire rack
  11. While muffins are cooling, cook blueberries and water in a small sauce pan over medium-high heat, until mixture resembles thick syrup; strain blueberries
  12. Combine blueberry syrup with confectioners' sugar and vanilla extract and whisk until smooth
  13. Drizzle glaze over muffins, serve immediately
  14. Muffins will last up to 2 days at room temperature in an air-tight container, or up to 1 month in the freezer
http://www.kailleyskitchen.com/2015/01/06/triple-berry-glazed-muffins/

Comments

    • Kailley @ Kailley's Kitchen says

      Thanks, Jocelyn! I’m SUCH a sucker for crumb topping– couldn’t make these without it! <3

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