Triple Berry Bakery Style Muffins
Triple Berry Bakery Style Muffin Recipe
I have baked muffins forever and don’t get me wrong they have been delicious, but recently we moved from California to North Dakota (yes we knew what we were getting into). Before we left we went to a famous Bakery in Southern California called Porto’s. We only managed to get there twice before we left.
Porto’s is a Cuban bakery and much, much more but we went for the bakery part. We had heard about it but we did not have any idea that it was not just a bakery but an experience. As we drove up we saw lines of people coming out with stacks of Porto’s pastry boxes. There was valet parking and that probably would have been our best bet since we had to drive around waiting for someone to pull out of a space and then snag it. After we got parked we entered a long line that wound around similar to a ride at Disneyland. There were glass display cases filled with beautiful pastries and we began to get nervous, we had no idea what we wanted and what if we got up there after all of the wait and it was like the soup Nazi on Seinfeld and they kicked us out if we didn’t know what we wanted. How could we possible decide by the time we got up there. We couldn’t have been more wrong. When our turn came, one of the bajillion people behind the glass case asked for the next customer and she was our person for as long as we needed her. She answered our questions and wrote down everything we wanted. We ordered one of everything that looked appealing to us because aside from all of the other great things about Porto’s, they are the most reasonably price bakery I have ever been in.
I am going to be honest, I love bakeries and coffee shops but I rarely eat an entire pastry that I buy from any of them because I hardly ever feel like they taste good enough to be worth the calories. Often times it doesn’t even smell like fresh baked pastries when you walk in to many places. On top of that they are over priced which I totally understand because I had a bakery and I provided pastries to a coffee shop and we both had to make money on those pastries but none the less, I can usually make anything they have for much less money and it will taste the way I want it to.
Porto’s is on a whole other level. It definitely smells like a bakery and as I said their prices are amazingly reasonable. We ordered a huge variety of things and although we probably didn’t finish everything we ordered, we enjoyed all of it, but we were trying not to be glutenous.
I am finally getting to the point of my story…I ordered a Triple Berry Muffin and I finished the entire thing. It was the best muffin I have ever eaten and I have not been satisfied with mine ever since. The muffin was dense and moist, to the point of being just short of wet in the best sort of way, maybe like it had been brushed with simple syrup but yet it hadn’t been. It was sweet but not too sweet and it had the crunchy top. I am not even a die hard muffin person but this muffin was extraordinary.
Today I made a muffin that to the best of my recollection is exactly what I have been striving for. I am not going to claim that it is a copy cat of that recipe but I am very satisfied with it. I took some other recipes that I found and changed them up where I thought they needed to be changed and now I will share it in case you want to try it too.
Triple Berry Bakery Style Muffins
Author: Treatness by Kaye Lynn
- 2⅔ cups all purpose flour (13.2 ounces)
- 4 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup sour cream (you could probably use Greek yogurt if you wanted to)
- 1 cup granulated sugar
- 1 cup buttermilk
- ⅓ cup vegetable oil
- ¼ cup melted butter
- 1 Tablespoon vanilla
- 1½ cup mixed berries of your choice (I used frozen blueberries, raspberries and strawberries and I cut up any large pieces)
- Coarse sugar
- Preheat oven to 450 degrees.
- Line jumbo muffin tin with paper inserts (you can use other sizes and you will just have to adjust baking times).
- Mix dry ingredients together in a bowl.
- Whisk eggs, oil, melted butter, sour cream, buttermilk and vanilla together in a bowl.
- Combine the dry ingredients and the wet ingredients and gently mix just until combined.
- Fold in fruit, again gently, just until distributed throughout the batter.
- Fill the muffin papers or greased cups all the way to the top with batter. It should fill 6 jumbo cups.
- Sprinkle the tops with the coarse sugar for that coveted crunchy top.
- Bake at 425 degrees for 5 minutes and then turn oven temp down to 350 degrees without opening the oven door and bake an additional 25 to 30 minutes, until a toothpick comes out clean with just a crumb or a little fruit on it. Turn the pan around halfway through baking time to insure even baking.
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