Berry Muffins with Whipped Cream
Tender, lightly sweet muffins studded with juicy mixed berries, topped with a cloud of homemade whipped cream. A simple, crowd-pleasing treat that comes together in under an hour.
- Total time
- 40 min
- Servings
- 12
- Calories
- 280
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1.5 cups mixed berries
Instructions
- 1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
- 3
In a small bowl, beat 1 egg, then stir in 3/4 cup milk and 1/2 cup vegetable oil until combined.
- 4
Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain—batter will be lumpy. Gently fold in 1.5 cups mixed berries.
- 5
Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes.
- 6
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 7
For the whipped cream, beat 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Serve each muffin with a dollop of whipped cream and extra berries if desired.
Tools you’ll need
- muffin tin
- paper liners
- large bowl
- small bowl
- whisk
- spatula
- wire rack
- electric mixer (for whipped cream)
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