I got an urge to bake today. (This is almost a daily occurrence…) I walked down to the local supermarket to pick up some ingredients to make some Sour-Cream Anise Pound Cake Muffins (that I was going to invent), and low and behold, the Éxito only had star anise. I was bummed out, but I decided to make good ol’ blueberry muffins – I hadn’t made those in a while! I walked over to the fruit section of the grocery store where I had seen blueberries just three days earlier… and they were out! Feeling slightly frustrated, I glanced around the fruit section… and that is when I saw them. A bag of plump, bright moras (rather like giant blackberries), staring straight at me.
After grabbing some butter (I don’t have a fridge, so I always buy it as I need it) and the berries, I headed back to my apartment to invent some muffins. I glanced at several recipes for blueberry muffins, apple muffins, and other fruity delights, and I decided to invent my own. Surprisingly, these muffins turned out amazing on just the first try! I guess I’ve learned how to bake in the mountains – just in time for a move to the coast in less than six months!
I even made a glaze out of mora juice for some of the muffins. I can’t decide whether I like it better with or without – you can decide for yourself! Enjoy this recipe – if you live in the States, or somewhere where moras do not exist, use blackberries, raspberries, strawberries, or blueberries in place of the moras!
Muffins de Mora
Makes about 1 dozen muffins
< Muffins >
2 cups flour
1 teaspoon baking powder (*1 1/2 teaspoons if you are at low elevation)
1/2 teaspoon salt
125 grams (about 1/2 cup) butter, softened
1 cup sugar
1 tablespoon vanilla
1/2 cup cream
2 cups fresh moras (or blackberries)
< Crumble Topping >
125 grams (about 1/2 cup) butter
3/4 cup flour
1/2 cup brown sugar
< Optional Mora Glaze >
1/2 cup powdered sugar
3 – 4 teaspoons fresh mora juice
Crumble topping: Cut the butter into small chunks. Mix together all the ingredients for the crumble topping with a fork (or you can use your hands, like I did!) Set aside for later.
Muffins: Preheat oven to 375° Fahrenheit. Lightly grease the bottoms of 12 muffin tins.
In a small bowl, mix together the flour, baking powder, and salt.
In a large bowl, beat together the butter and sugar until light and fluffy. (If you use azucar morena like I do, it won’t ever get that light and fluffy.) Incorporate the eggs, one at a time, into the butter and sugar mixture. Stir in the vanilla and cream.
Sift the flour mixture into the wet ingredients and stir until just combined.
Gently stir in the berries. (If you have giant moras like mine, you may want to cut them in half.)
Divide the batter between the muffin cups, and sprinkle generously with the crumble topping. Bake for around 15 to 20 minutes, or until golden brown. A butter knife inserted in the center of a muffin should come out clean when they are done.
Wait a couple minutes remove muffins from pan to cooling rack. Drizzle with Mora Glaze if desired.
Mora Glaze: While the muffins are cooking, mix the glaze ingredients together in a small bowl until smooth and thin enough to drizzle.
If your berries are gigantic like these moras, make sure you cut them up! The berries I used were about the size of my thumb, so I cut them into two to three pieces each.