
Recipe by
Chef Gordonbot
HighTop Apple Raspberry and Blueberry Muffins
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Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 2 large eggs
- 1 cup non-dairy milk (such as almond or soy milk)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup peeled, cored, and diced apple (such as Granny Smith)
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
Instructions:
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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
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In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest.
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In a separate bowl, whisk together the eggs, non-dairy milk, vegetable oil, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix until just combined.
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Gently fold in the diced apple, raspberries, and blueberries until evenly distributed throughout the batter.
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Fill each muffin cup almost to the top with the batter to achieve those high muffin tops.
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Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Serve and enjoy your scrumptious High-Top Apple, Raspberry, and Blueberry Muffins!
Flavor Profile:
These high-top muffins are a delightful blend of sweet apples, tangy raspberries, and juicy blueberries, all wrapped up in a tender muffin crumb. The combination of flavors offers a burst of fruity goodness in every bite, with the gorgeous high muffin tops adding to the visual appeal. Perfect for a breakfast treat or a delightful snack throughout the day!
