All American Muffins

13
chris elizondo

By
@Chelipepper

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!

Note: 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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
6 large, 12 regular muffins
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 3 c
    all-purpose flour
  • 4 tsp
    baking powder
  • 1 tsp
    salt
  • 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

How to Make All American Muffins

Step-by-Step

  1. While preheating oven to 425 degrees, spray a muffin tin with cooking spray.
  2. In a large bowl, gently mix together flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.
  3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
  4. Mix in milk, oil, whiskey, and extracts.
  5. Fold wet ingredients into dry ingredients and mix by hand, avoiding over mixing which will produce dry, tough muffins.
  6. Fold in coconut.
  7. Then fold in berries.
  8. 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.
  9. 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.
  10. Remove muffins from the pan and allow to cool for 10 mins, then enjoy!

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