Equipment
* optional
Ingredients
Dry Ingredients
- 250 g whole wheat flour
- 8 g baking powder
- 2 g baking soda
- 4 g ground cinnamon
- 3 g fine sea salt
Wet Ingredients
- 120 ml apple cider, room temperature
- 170 g honey, fluid
- 85 g unsalted butter, melted and cooled
- 120 g greek yogurt, room temperature
- 2 large eggs, room temperature
- 5 ml vanilla extract
Mix-ins
- 150 g blackberries, fresh or frozen
- 5 g whole wheat flour
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 196 kcal
- Protein
- 4 g
- Carbohydrates
- 31 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 13 g
- Sodium
- 231 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 47 mg
- Potassium
- 141 mg
- Calcium
- 72 mg
- Iron
- 1.2 mg
- Magnesium
- 30 mg
- Phosphorus
- 119 mg
- Zinc
- 0.9 mg
- Vitamin A
- 72 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.3 mg
- Folate
- 15 mcg
- Water
- 32 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C/425°F. Line a 12-cup muffin tin with paper liners or grease generously with butter.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until thoroughly aerated.
In a medium bowl, whisk the melted butter, honey, eggs, Greek yogurt, apple cider, and vanilla extract until completely smooth and emulsified.
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just barely combined and streaks of flour remain.
Toss the blackberries with the small reserve of flour (5g) to prevent sinking. Gently fold them into the batter until just distributed. Do not overwork.
Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
Bake at 220°C/425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 190°C/375°F and bake for an additional 13-15 minutes.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Notes
- Room temperature ingredients (eggs, yogurt, cider) are crucial for a uniform emulsion, which leads to a better rise.
- For an extra crunch, sprinkle coarse sugar or rolled oats on top before baking.
- If using frozen blackberries, do not thaw them first, or they will bleed into the batter and turn it grey.
Storage
Refrigerator: 5 days — Store in an airtight container lined with paper towels to absorb excess moisture.
Freezer: 3 months — Wrap individually in plastic wrap, then place in a freezer bag.
Reheating: Warm in a 150°C/300°F oven for 5 minutes or microwave for 15 seconds.
Troubleshooting
Muffins are dense or rubbery
Cause: Batter was overmixed after adding flour
Fix: Cannot be fixed once baked; serve warm with butter to mask texture.
Prevention: Stop mixing as soon as no dry flour is visible; lumps are okay.
Berries sank to the bottom
Cause: Batter too thin or berries not coated
Fix: Cannot be fixed.
Prevention: Toss berries in a little flour before adding; ensure batter is thick enough.
Cultural Context
Muffins are a staple of American breakfast culture, evolving from British yeast cakes into the 'quick breads' we know today. This recipe nods to autumnal harvests by pairing orchard cider with late-season berries and hearty grains.
