Fresh Berry and Lemon Muffins with Cinnamon Sugar Tops

Fresh Berry Muffins with Cinnamon Sugar



  1. Place the berries and sugar in a small bowl and toss to gently coat the berries in sugar
  2. Preheat the oven to 350F/180C and grease a muffin tin. You can line it with muffin cups if you have.
  3. With electric beaters or in stand mixer cream the butter together with the brown sugar until fluffy. Add the eggs one at a time and mix until combined, about 1 minute.
  4. In a separate bowl combine the flour, baking powder, salt and lemon zest and whisk to combine.
  5. Add 1/3 of the flour mixture and 1/3 of the half&half to the mixing bowl with the butter, mixing until just moistened. Repeat 2 more times until everything is well combined.
  6. Fill the muffin cups until half full (it depends on the size of your muffin cups how many muffins you will make so the first time you make these do 2 complete muffins at a time to ensure you have enough batter to fill all of your cups. I have medium/large muffin pans and usually make 8 muffins.)
  7. Scatter some berries on top of your half-filled cups. Top the muffins with more batter until level with the pan. Repeat until you have used all the muffin batter. I like to reserve a few berries to stick in the top of each muffin. Fill any un-filled muffin cups halfway with water.
  8. Sprinkle the tops of the muffins with cinnamon sugar.
  9. Place in the oven and bake until a toothpick inserted into the centre of the muffins comes out clean, about 20-25 minutes. Allow to cool slightly before removing from the tins.

Keywords: berry muffins, blueberry muffins, raspberry muffins

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