The Easter brunch menu included these beautiful, scrumptious muffins from the quintessentially Oklahoman cookbook STIRRUPS  (if you don't have one, order it here for pennies, and you'll use it for a lifetime, I promise...).

As you may have guessed by now, I am a VERY visual person, and these are gorgeous...

but they are also delish and well worth the effort.  Try them this weekend?


1 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
4 cups flour
1 cup milk
4 tsp. baking powder
1tsp. salt
4-5-1/2 cups fresh or frozen blueberries, blackberries,raspberries, or cranberries*
*If using frozen fruit, partially thaw and combine with 1/4 cup flour. Fresh berries should be rinsed, drained and well-dusted with flour, before folding into batter.

Cream butter and sugar in large mixing bowl. Add eggs(one at a time) and vanilla.  Blend thoroughly. Combine flour, baking powder and salt.  Alternately add flour mixture and milk to first mixture.  (this batter will be very thick.) Blend well. Fold in berries. Grease muffin tins. (Because batter will need to expand over the rim, it is best to grease or oil muffin tin beyond rims of cups. You may use paper liners (I suggest you do!), but top of tin should still be oiled to allow for overage.) So that muffins will take on a mushroom shape, heap batter above rim of muffin tins. This will produce a beautiful shape.  Sprinkle generously with sugar and bake in preheated 425 oven for ten minutes. After ten minutes of baking, turn oven temperature down to 375 and bake an additional 15 minutes until muffins are done in center and a rich golden brown on top. 

I also think it is especially appealing to bake the muffins in different sizes for different appetites...and because it's just so pretty that way.. 

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