1 cup butter at room temperature
1 ½ cup cups white sugar
8 egg yolks
¾ cup milk
¼ tsp almond extract
2 tsp vanilla
2 cups cake flour
2 tsp baking powder
½ tsp salt
4 T brown sugar
1 cup raspberries
1 cup blackberries
Spray a muffin pan with nonstick spray
In each muffin cup, sprinkle 1 T brown sugar evenly in the bottom. Top with 2 raspberries and 2 blackberries.
In a large stand mixer, beat together the sugar and butter until fluffy. Beat in each egg yolk until well incorporated.
Mix in the milk, vanilla, and almond extract.
In a large bowl, stir together the flour, baking powder, and salt.
With the mixer on low, add a little bit of the flour mixture at a time until all is incorporated.
Spoon one large spoonful of batter on top of of the berries and sugar. Tap the pan on the countertop and batter should almost come up to the top of the muffin cup.
Bake 20 minutes or until you can insert a toothpick and it comes out clean.
Let cool 5 minutes and then turn onto a cooling rack or parchment paper. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
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