Ina Garten Tri Berry Muffins Recipe
The Ina Garten Tri Berry Muffins Recipe is a sweet and fruity treat. These muffins are soft and fluffy. They are filled with strawberries, blueberries and raspberries.
Ingredients
- All-purpose flour – 2 cups
- Granulated sugar – ¾ cup
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Milk – 1 cup
- Unsalted butter melted – ½ cup
- Egg – 1 large
- Vanilla extract – 1 teaspoon
- Strawberries – ½ cup diced
- Blueberries – ½ cup
- Raspberries – ½ cup
- Optional: sugar for topping – 2 tablespoons
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners. This helps easy removal.
Mix Dry Ingredients
- In a large bowl, whisk flour, sugar, baking powder and salt. Make sure they are well combined.
Mix Wet Ingredients
- In another bowl, whisk milk, melted butter, egg and vanilla. Mix until smooth and light.
Combine Wet and Dry
- Pour wet mix into dry mix. Stir gently. Do not overmix or muffins will be tough.
Add the Berries
- Gently fold in strawberries, blueberries and raspberries. Be careful not to crush the berries.
Fill the Muffin Cups
- Spoon batter into the muffin cups. Fill them almost full for big muffins. Add a little sugar on top.
Bake the Muffins
- Bake for 20–25 minutes. Check with a toothpick. It should come out clean.
Cool the Muffins
- Let muffins cool in the pan for 5 minutes. Move them to a rack to cool completely.
Notes
- Use fresh berries for the best taste
- Toss berries in flour to prevent sinking
- Do not overmix the batter
- Fill muffin cups almost full for tall muffins
- Use room temperature egg and milk