Mulberry Coffee Cake Muffin 桑莓松饼

I just discovered this lovely coffee cake muffin recently and can’t wait to attempt the recipe. This is definitely something new & interesting, since more eggs required. Other than that batter need to be chilled overnight before baking. I kept questioning myself if the leavening going to work after chilled ! Well, as you see here it works wonderfully. Please read on for more.

Ingredients :
120gm   butter, softened room temperature
3/4 cup  brown sugar
3 large eggs
1-1/2 tspn  vanilla essence
1 cup   heavy cream mixed with 1 TB lemon juice
1/4 cup  milk
2-1/2 cup all purpose flour
2 tspn  baking powder
1/2 tspn  baking soda
1/2 tspn  salt
1-1/2 cup   fresh mulberries

Method :
(1)  mix together flour, baking powder, baking soda & salt till combined.
(2)  beat butter and sugar till fluffy then add in vanilla essence & egg, one at a time till everything well combined.
(3)  now, beat in flour, milk and cream alternately till cooperated.
(4)  finally, fold in fresh mulberries and keep batter cover then refrigerated overnight.
(5)  leave batter to rest at room temperature for 30 minutes the next day, then scoop batter about 3 quarter full to muffin cups lined with paper cups then bake at preheated oven 180′C for about 25-30 minutes or till golden brown.

And it happened that I collected about 2 cups of fresh mulberry from my neighbourhood, which is just perfect for these little muffins. There are still plenty more to harvest <3  these muffins are really soft with slightly crisp crust on the top. bet you will love it.