Orange Berry Muffin

I make muffins regularly. I usually make muffins with milk or yoghurt and I prefer those made with yoghurt as they are more moist and soft. Today I made muffins with sour cream because I have some sour cream to clear, haha. I am very happy with the taste and texture of these muffins. Moist and soft and bursting with tart-sweet berries with a hint of orange zest. They are not too sweet and they smell great too !

Recipe adapted from Home Baked Comfort Cookbook.

Orange Berry Muffins (make 8 medium muffins)

Ingredients A

1 cup of all-purpose flour (155g)

1 tsp baking powder

1/4 tsp baking soda

A pinch of salt

Ingredient B

60g cold unsalted butter, cut into cubes

75g castor sugar

Orange zest of half an orange

1 large egg

1/2 tsp vanilla extract

125g sour cream

Ingredient C

50g blueberries

50g raspberries

Method

1. Preheat oven to 200 Degree Celsius.

 

2. In a bowl, sift together flour, baking powder and baking soda. Add salt and set side.

 

3. In another bowl, beat butter, sugar and orange zest with a balloon whisk or handheld whisk for about 3-4 minutes till fluffy. Add in egg and vanilla extract and beat to combine. Lastly, add in sour cream and beat to combine.

 

4. Using a spatula, add dry mixture in batches into the wet mixtures and fold to combine.

After folding in flour

5. Lastly, fold in berries. Note that the batter is rather thick.

 6. Scoop into muffin liners about 80% full and bake for about 15-18 minutes or till skewer comes out clean.

 

7. Cool on rack.