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–+ servings

Triple Berry Muffins

Teresa Ambra
Triple Berry Muffins have triple the delectable flavor since the recipe includes strawberries, blueberries and raspberries. These muffins puff up delightfully while baking and include cinnamon for scrumptious flavor. They're certainly crowd-pleasing, and also a terrific muffin for a company or holiday breakfast or brunch. Each batch makes either 6 dozen miniature muffins or 3 dozen regular-sized muffins. You'll be drooling from the first bite.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 72
Calories 69 kcal

Equipment

  • 3 24-tin miniature muffin pans or three 12-tin regular muffin pans
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • 1 sharp knife
  • 1 cutting board
  • measuring cups
  • measuring spoons
  • 1 colander

Ingredients
  

  • 3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 cups granulated sugar
  • 4 1/2 tsp. ground cinnamon
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 large eggs
  • 1 1/4 cups half-and-half
  • 1 cup salted butter melted
  • 1 cup blueberries washed
  • 1 cup raspberries washed
  • 1 cup strawberries washed and diced

Instructions
 

  • Spray 6 dozen miniature muffin cups with cooking spray; set aside.
  • Preheat oven to 400º.
  • In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda.
  • In a separate bowl combine eggs, half and half and butter.
  • Whisk until ingredients are well combined.
  • Add liquid ingredients to dry ingredients in mixing bowl. 
  • Add berries and gently stir until ingredients are combined.
  • Do not overmix the batter.
  • Spoon muffin mixture into sprayed miniature muffin tins about three-fourths full.
  • Bake at 400º for about 9-11 minutes or regular muffin pans for 18 minutes, or until a toothpick inserted in center comes out clean.
  • Cool muffin pans for 5 minutes before removing muffins from pans to wire cooling racks. 
  • Yield: 6 dozen miniature muffins, or 3 dozen regular-sized muffins.

Notes

Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 69kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 69mgPotassium: 22mgFiber: 1gSugar: 5gVitamin A: 104IUVitamin C: 2mgCalcium: 23mgIron: 0.3mg
Keyword blueberries, breakfast, brunch, cinnamon, muffins, raspberries, strawberries
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