Real Recipes From Real Home Cooks ®

all american muffins

(3 ratings)
Blue Ribbon Recipe by
chris elizondo
Chicago, IL

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!

Blue Ribbon Recipe

Fruity and sweet, these berry muffins are luscious. The muffins have crunchy sugary muffin tops and when you break into them they are filled with beautiful colors of red and blue. They have a rich aroma of coconut, cinnamon, vanilla, and whiskey that adds so nicely to the fresh fruit. These are quite delicious served warm and spread with a little butter. Yummy!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 large, 12 regular muffins
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For all american muffins

  • 3 c
    all-purpose flour
  • 4 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    ground cinnamon
  • 2 lg
    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

How To Make all american muffins

Test Kitchen Tips
Be sure to use a sharp knife to cut around the muffins when they first come out of the oven. Pop them out of the tin and let them cool on a wire rack.
  • Spray a muffin tin with non-stick cooking spray.
    While preheating oven to 425 degrees, spray a muffin tin with cooking spray.
  • Mixing flour, cinnamon, salt, and baking powder in a bowl.
    In a large bowl, gently mix together flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.
  • Mixing brown sugar, granulated sugar, and eggs together.
    In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
  • Adding oil, milk, whiskey, and extracts to the egg mixture.
    Mix in milk, oil, whiskey, and extracts.
  • Folding wet and dry ingredients together.
    Fold wet ingredients into dry ingredients and mix by hand, avoiding over mixing which will produce dry, tough muffins.
  • Folding coconut into batter.
    Fold in coconut.
  • Folding in berries.
    Then fold in berries.
  • Batter poured into muffin tin.
    Pour batter into the muffin tins, filling until just below the top edge of the tin (we are going to bake these to rise up tall). Sprinkle with coarse sugar.
  • Fluffy muffin hot from the oven.
    Bake at 425 for 5 mins, then reduce to 375 and bake for an additional 25-26 mins until 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.
  • Muffins cooling on a wire rack.
    Remove muffins from the pan and allow to cool for 10 mins, then enjoy!