BACK TO SEARCH RESULTS

Berry Muffins

Author
JWU College of Culinary Arts

Yield
8 lbs., 13.5 oz. (4,017 g)

Recipe ID
P00243

Ingredients
US standard
Metric
Final Dough %
Dough
Flour, bread
2 lbs., 1.5 oz.
950 g
86
Cornmeal
5.6 oz.
160 g
14
Baking powder
.8 oz.
23 g
2.1
Baking soda
.46 oz.
13 g
1.2
Salt
.46 oz.
13 g
1.2
Eggs, whole
11.5 oz.
330 g
30
Sour cream
1 lb., 5 oz.
600 g
54
Lemon zest
1 oz.
28 g
2.5
Butter, unslated
1 lb., 5 oz.
600 g
54
Sugar
1 lb., 9 oz.
700 g
63
Blueberries, frozen
10.6 oz.
300 g
27
Raspberries, frozen
10.5 oz.
300 g
27
Crumb Topping
Flour, pastry
13 oz.
380 g
100
Sugar, light brown
10 oz.
290 g
76
Cinnamon
.07 oz.
2 g
.6
Salt
.07 oz.
2 g
.6
Butter, cold, cubed
10 oz.
275 g
72
Preparation
  1. Dough: Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Sift together bread flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  4. Whisk together eggs, sour cream, and lemon zest in a separate container. Set aside.
  5. Cream butter and sugar in a stationary mixer fitted with a paddle until light and fluffy. Use second speed in a mixer with three speeds or third speed in a mixer with four speeds.
  6. Add dry ingredients in thirds, alternating with the wet ingredients, mixing on first speed until each addition is just incorporated. Scrape the bowl and paddle between each addition, and do not overmix.
  7. Add the frozen berries to the batter and gently fold until incorporated. Batter will thicken at this point.
  8. Scoop batter into paper-lined muffin tins. Fill each muffin tin 2/3 full.
  9. Sprinkle with crumb topping (see following recipe).
  10. Bake in a convection oven at 360°F (182°C) for 15 to 20 minutes.
  11. Crumb Topping: Gather all the ingredients and equipment.
  12. Scale ingredients.
  13. Combine all ingredients in a stationary mixer fitted with a paddle.
  14. Mix on first speed until all batter is incorporated and the mixture is a crumbly mass, mixing only until incorporated.
  15. Sprinkle over scooped product.