Beth Hensperger developed these cakey, ginger-laced muffins with frozen berries specifically in mind.More Brunch Recipes

November 1998


Recipe Summary

Makes 8 large muffins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°. Coat 8 large muffin cups (3 1/4-inch diameter) with cooking spray.

  • In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the butter with 1/2 cup of the sugar until fluffy. Beat in the sour cream and eggs. Add the dry ingredients and stir just until evenly moistened; do not overmix. The batter will be very thick.

  • Spoon 3 tablespoons of the batter into each of the prepared muffin cups. Sprinkle with half of the frozen berries and crystallized ginger. Spoon another 3 tablespoons of batter on top and sprinkle with the remaining berries. Top with the remaining batter and sprinkle the muffins with the remaining 1/4 cup of sugar and the remaining ginger.

  • Bake in the middle of the oven for about 35 minutes, or until the tops are golden brown and springy to the touch and a cake tester inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before turning out. Serve warm.

Make Ahead

Let the muffins cool completely, then freeze in a resealable plastic bag for up to 1 month.