Fabulous. I have done variations, including mixed berries at my store and they are ALWAYS a hit. Customers encourage other customers to get one. I have baked with and without muffin cups. Both work well, although I find that when I use muffin cups the bottoms get quite oily/buttery. My compromise is to line only the bottom of the cup with parchment, same as when baking a cake. Works great. I even freeze them unbaked and they still get fantastic oven spring. Be quite generous with the topping because it really does make the muffin even better. I have very large muffins, so I fill up to about 3/4 inch from the rim of the cup. If you have troubles with the color because of the berries, try adding them frozen. Be very careful not to overbake or they will be dry, or not as moist. Err on the side of less done and then double check them right away when you pull them from the oven and you can put them back in if necessary. This has become a customer favorite for certain.
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Fabulous. I have done variations, including mixed berries at my store and they are ALWAYS a...