Ingredients
Muffins
- 75 grams (2.65 ounces) oat flour
- 120 grams (4.23 ounces) rye flour (can be replaced with oat flour)
- 6 grams (0.21 ounces) baking powder
- 3 grams (0.11 ounces) salt
- 95 grams (3.35 ounces) butter (82.5%)
- 95 grams (3.35 ounces) liquid honey
- 95 grams (3.35 ounces) sugar
- 60 milliliters (2.03 fluid ounces) milk
- 70 grams (2.47 ounces) eggs
- 100 grams (3.53 ounces) raspberries/blueberries (fresh or frozen)
Italian meringue
- 25 grams (0.88 ounces) water
- 175 grams (6.17 ounces) sugar
- 50 grams (1.76 ounces) egg whites
Equipment
- Muffin Tray
Invest in a quality non-stick muffin tray to ensure your muffins come out easily without any sticking. Silicone muffin cups are also a great alternative.
- Whisk
A good whisk is essential for mixing the dry ingredients thoroughly, ensuring even distribution of baking powder and salt.
- Mixing Bowls
Use multiple sizes of mixing bowls to manage each component of the recipe effortlessly. Opt for glass or stainless steel for durability.
- Electric Mixer
An electric mixer will make whipping the butter, sugar, and egg whites much easier, giving you a smooth and airy batter.
- Pastry Bag and Closed Star Nozzle
For that professional touch, a pastry bag with a closed star nozzle will give your meringue topping an elegant look.
Instructions
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Servings
Variations
Faq
- How do I know when my muffins are done?
Insert a skewer or toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, your muffins are ready!
- Can I use frozen berries?
Yes, you can use frozen berries. Just make sure to roll them in flour before adding to the batter to prevent them from sinking to the bottom.
- Why does my meringue deflate?
Meringue deflates often due to over-whisking or adding the syrup too quickly. Ensure you're adding it slowly while continuing to whip at high speed.
- Can I make the dough in advance?
Yes, you can prepare the dough and leave it covered in the refrigerator overnight. This often helps improve the muffin texture.
- Why are my muffins dry?
Overbaking is often the culprit. Check your oven temperature and baking time. Every oven is different, so occasionally check earlier than the recipe suggests.
- How can I pipe perfect meringue caps?
Practice makes perfect! Ensure your meringue is whipped to stiff peaks and use a steady hand when piping. Consistent, gentle pressure will yield the best results.