Description
These ultra moist muffins have an explosion of honey roasted berries in every bite and are filled with a delicious surprise of jam inside. The sour cream brings a bit of tanginess to the muffins and pairs well with the hints of citrus. Topped with orange infused raw sugar, these Honey Roasted Orange Berry Muffins with Jam are the perfect bright and fruity treat to get your day started!
Ingredients
Units
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- 2 cups mixed fresh berries – strawberries (quartered), raspberries (halved) and blueberries (whole)
- 1/4 cup honey
- 2 large eggs
- 1/3 cup granulated sugar
- 1 1/2 cups sour cream or plain full-fat Greek yogurt
- 4 tbsp unsalted butter, melted and cooled to room temperature
- 2 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 cups (272g) all-purpose flour
- 3/4 cup berry jam of your choice
- 1/2 tsp orange zest
- 1 tbsp Turbinado cane sugar in the raw
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper then spread the berries onto the baking sheet in an even layer. Drizzle with honey then transfer to the oven to roast for 25 minutes. Remove from the oven, give the berries a good stir then set aside. Increase the oven temperature to 375°F.
- While the berries are roasting, make the batter: In a large bowl, whisk together the eggs, sugar and vanilla extract. Add the sour cream and melted butter then whisk to combine.
- Next, add the baking powder, baking soda and salt then whisk to combine. Add the flour then use a spatula to fold into the batter. The batter will be very thick and stiff, but will loosen up once the berries are added. Add the berries with their juices, then fold them into the batter.
- Place a muffin liner into each cup in your muffin pan. Scoop about 2 tablespoons of batter into each muffin cup. Scoop about 1/2 tablespoon of jam on top of the batter in each muffin cup. Top off each muffin cup with a final 2 tablespoons of batter.
- Combine the orange zest and raw sugar in a small bowl. Sprinkle the zest and sugar mixture evenly on top of each muffin.
- Bake the muffins for 20 minutes or when the tops are nicely browned and the sugar on top has caramelized. Allow muffins to cool for at least 5 minutes before serving. These taste best warm so be careful removing from the muffin pan. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
Nutrition
- Calories: 278
- Sugar: 26g
- Sodium: 277mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 46mg