Mixed-Berry Coffeecake Muffins

And they’re low-fat!!

Lately, my coworkers have been giving me a hard time about always bringing in cupcakes and cookies and other sweet things. (I know, who’d really complain about that?!)  Usually, about half of my blog posts end up at work. Since we’re a pretty small office, my coworkers keep accusing me of trying to fatten them up. And my boyfriend keeps joking that I’m going to put him in to a diabetic coma from all the sweet things lying around my house…

So I decided to make some mixed-berry muffins! Luckily, summer means that berries are in season, so I picked up some fresh strawberries, blueberries, and raspberries from my local grocery store. I folded the berries in to a very tasty coffeecake muffin recipe that I lightened up using applesauce and low-fat sour cream. But they’re so delicate and fruity that you’d never know that they were low-fat! 🙂

Click below for the recipe!

Mixed-Berry Coffeecake Muffins 

Yield: 22 muffins

Begin by assembling your ingredients.

You are going to need:

  • 1 stick unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1/4 cup unsweetened applesauce
  • 3 XL eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup light sour-cream
  • 1/4 cup milk
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup blueberries
  • 1 cup raspberries, cut in half
  • 1 cup strawberries, cut in to small pieces

You are also going to need:

  • 2 12-cup muffin tins
  • Cupcake papers
  • Rubber spatula
  • Cookie scoop

First, pre-heat your oven to 350° F.

Next, sift the flour, baking powder, baking soda, and salt in to a medium bowl or on to a sheet of wax paper. (I have an awesome sifter, which has a measuring cup attachment that eliminates the need for a bowl.)

In a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

Add the applesauce, and mix. With the mixer on low speed, slowly beat in the eggs, 1 at a time, until they are incorporated.

Next, add the vanilla, sour cream, and milk. Beat until combined.

Add the flour mixture to the batter, and mix until just combined.

Fold in the fruit with a spatula and to be sure the batter is completely mixed.

Using a cookie scoop, fill each muffin tin all of the way full. The recipe yields about 22 cupcakes, so be sure to fill the empty cupcake wells with a small amount of water to prevent scorching the pan.

Bake in a pre-heated oven for 25-30 minutes, rotating the pans half-way through, and until a toothpick inserted comes out clean. Let cool in the pan for approximately 5 minutes, then remove to a wire rack.

Let cool completely. Store in an air-tight container at room temperature for one week, or freeze for up to one month. Enjoy! 😀

Any questions, feel free to ask in the comments below. And thanks for reading! 🙂


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