Have you ever attempted to bake something and made a mistake that turned out both funny and delicious? That's what happened when I first made these muffins. I mixed the berries in so efficiently, I made black muffins. Perfect for Halloween or Samhain. Or Yule when you need coal muffins, LOL.
INGREDIENTS
1 3/4 cups gluten-free all purpose baking flour (We used Bob's Red Mill 1:1 baking flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter, softened to room temperature
3/4 cup packed brown sugar
2 large eggs at room temperature
1/2 cup sour cream or plain yogurt
1 1/2 tsp vanilla
1/4 cup milk
DIRECTIONS
Preheat oven to 425 F (218 C) and line a 12 count muffin pan with cupcake liners. Or if using an oddly shaped pan, spray the cake wells with nonstick spray and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together until well mixed. Set aside.
In a large bowl, using a handheld mixer (or in the bowl of the stand mixer fitted with the paddle attachment) beat the butter on high speed until smooth and creamy (about 1 minute). Add the brown sugar and beat on high until creamed (about 2 full minutes).
Add the eggs, sour cream or yogurt, and vanilla, and beat on medium for 1 minute then turn up to high speed until mixture is combined and creamy. Scrape down the sides of the bowl as needed.
Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Add in mixed berries and beat until the batter turns purple and the berries are completely mixed in.
Spoon batter evenly into each cup or muffin well, filling each all the way to the top.
Bake the muffins for 5 minutes at 425 F (218 C), then keeping the muffins in the oven, reduce the temperature to 350 F (177 C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for five minutes in the pan, then transfer to a wire rack to cool completely.
GLAZE
1/2 - 3/4 cup powdered sugar
1/2 tsp vanilla
1-2 Tbsp milk
3-5 drops of food coloring
Add all the ingredients except the food coloring into a small bowl and whisk gently until smooth.
Drizzle over the cool cakes and let harden (about 10 minutes). Arrange on a plate and serve.
Master Muffin Recipe found at sallysbakingaddiction.com/mas...