All American Muffins

chris elizondo


Everybody likes a little sweetness with their holiday celebrations, so I came up with these as a fun idea. These spiffy little muffins proudly sport the red, white and blue ..with a little punch of American Whiskey as well - Enjoy!

★★★★★ 1 vote
6 large, 12 regular muffins
10 Min
25 Min


3 c
all purpose flour
4 tsp
baking powder
1 tsp
1 tsp
ground cinnamon
2 large
eggs, room temperature
3/4 c
granulated sugar
1/4 c
brown sugar
1 c
milk, room temperature
1/2 c
canola oil
1 tsp
vanilla extract
1 tsp
coconut extract
1 Tbsp
jack daniels whiskey (or any other whiskey or bourbon)
2/3 c
blueberries frozen, kept frozen
2/3 c
frozen raspberries, kept frozen
1/3 c
shredded coconut
coarse sugar for sprinkling


1While preheating over to 425 degrees, spray a muffin tin with cooking spray.
2In a large bowl, gently mix together flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.
3In a medium bowl, whisk together eggs, granulated sugar and brown sugar til combined. Mix in milk, oil, whiskey and extracts.
4Fold wet ingredients into dry ingredients and mix by hand, avoiding over mixing which will produce dry, tough muffins. Fold in coconut and then berries.
5Pour batter into the muffin tins, filling til just below the top edge of the tin (we are going to bake these to rise up tall) Sprinkle with coarse sugar and bake at 425 for 5 mins, then reduce to 375 and bake for an additional 25-26 mins til golden brown (you may have to bake longer if you are using the jumbo muffin tin) The initial burst of heat to an almost totally filled muffin tin is what's going to gives us those nice, high, gourmet bakeshop-type muffin tops. Allow to cool for 10 mins and then enjoy!

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