Baked Goods > Muffins > Icelandic Muffins

Crowberry and White Chocolate Muffins Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crowberries, fresh or frozen
- 1/2 cup white chocolate chips

Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the crowberries and white chocolate chips.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool for 5 minutes before transferring the muffins to a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins

Nutritional information:
Calories: 230
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 190mg
Total Carbohydrate: 29g
Dietary Fiber: 1g
Total Sugars: 13g
Protein: 4g

Substitutions for ingredients:
- Crowberries can be substituted with blueberries or raspberries.
- White chocolate chips can be substituted with dark chocolate chips or chopped nuts.

Variations:
- Add lemon zest for a citrusy twist.
- Use almond extract instead of vanilla extract for a nutty flavor.
- Add a streusel topping made with brown sugar, flour, and butter for added texture.

Tips and tricks:
- Don't overmix the batter to avoid tough muffins.
- Use fresh crowberries for the best flavor.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Let the muffins cool completely before storing to prevent moisture buildup.

Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm or reheat in the oven at 350°F (175°C) for 5-7 minutes.

Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar or drizzle with melted white chocolate.

Garnishes:
Garnish with fresh crowberries or white chocolate shavings.

Pairings:
Pair with a cup of coffee or tea for a cozy breakfast or snack.

Suggested side dishes:
Serve with fresh fruit or yogurt for a balanced breakfast.

Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.

Food safety advice:
Make sure to wash the crowberries thoroughly before using them in the recipe.

Food history:
Crowberries are a type of berry that grow in cold regions such as Alaska and Canada. They have been used by indigenous people for centuries for their medicinal properties and as a food source.

Flavor profiles:
The crowberries add a tart and slightly sweet flavor to the muffins, while the white chocolate adds a creamy and sweet flavor.

Serving suggestions:
Serve the muffins warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

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Taste: Sweet, Nutty, Creamy, Fruity