Cherry Berry Muffins

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There’s a parenting “hack” for when your kids are restless or cranky; “Just add water”. Cranky kids in the summer-time? Go turn on a hose or run through a sprinkler. Cranky kids in the winter? Draw a warm bubble bath. The same pertains to adults. Bad mood? Go get a glass of bubbly water. Take a mid-day shower or splash some water on your face. It has magical transforming powers.

I’m gonna go out on a limb now and say that muffins also have magical powers. Show me a picture of a sad person eating a muffin. Not a thing! Cranky kids? Guarantee you go through a Starbucks drive thru and offer them a muffin and they’re going to cheer up. Having a shit day? Get out a few basic ingredients and make some muffins. Make THESE muffins. I promise your day will be better (I also promise they are 100x better than Starbucks muffins).

What You'll Need

Flour - 1 3/4 cups + 1 Tablespoon

Baking powder - 1 teaspoon

Baking soda - 1 teaspoon

Kosher salt - 1/2 teaspoon

Cinnamon - 1/2 teaspoon

Ground ginger - 1/2 teaspoon

Granulated sugar - 1/2 cup

Brown sugar - 1/4 cup, packed

Salted (duh) butter - 1 stick, room temp

Eggs - 2, room temp

Vanilla - 1 1/2 teaspoons

Plain Greek yogurt - 1/2 cup, room temp

Buttermilk - 1/4 cup, room temp

Frozen berry blend (I used cherry, blueberry) - 1 1/2 cups

Turbinado sugar - about 2 Tablespoons

What You'll Do

1. Preheat oven to 425. Line muffin pan with cupcake liners.

2. Combine all dry ingredients (sans the extra Tablespoon of flour) in a mixing bowl and whisk to combine.

3. In a large mixing bowl (with handheld or stand mixer with paddle attachment), beat thebutter and sugars on high speed until fluffy.

4. Add eggs and vanilla, one at a time, scraping the bottom of the bowl in between.

5. Add dry mixture, alternating with Greek yogurt and buttermilk, and mix until just combined, starting and ending with dry mixture.

6. Toss frozen berries in a small bowl with 1 Tablespoon flour until coated.

7. Add berries to batter and fold in gently with rubber spatula, careful not to over mix.

8. Fill each liner to the top - a blue handled 2 ounce scoop is the perfect size - and top with 1/2 teaspoon turbinado sugar.

9. Bake for 5 minutes at 425. Reduce heat to 350 and bake another 20 min. Let cool in pan 5 minutes before removing to cool on wire rack.

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