Combine fresh blackberries and blackcaps for this mini cast iron skillet muffin recipe to share with friends. It is delicious along with a sliced banana or fresh strawberries. Or alongside your breakfast cereal. Or enjoy this with a cup of coffee or a glass of cold milk.
It's easy and quick to mix up. Soften your butter, and beat with the sugar and then the egg, vanilla extract, baking powder and salt. Mix in and alternate the flour with the heavy cream mixture. Stir fresh blueberries and blackcaps. Swirl in the blueberry jam.
Scoop the batter into your lightly buttered small cast iron skillet and bake. Top with raw sugar and bake. These muffins are that easy. They are easy enough for the kids to help and it’s a fun recipe.
This recipe makes two to three nice sized cast iron skillet muffins.
Prepare your cast iron skillets:
I use two to three 5-6” cast iron skillets. Plus, I still lightly brush soft (not melted) butter in both skillets…the bottoms and sides. If you like, place a circle of parchment paper to help keep the muffin from sticking. If you leave a couple “wings” on the parchment paper it’ll be easier to lift it out.
Preheat your oven to 350F degrees a few minutes before you’re ready to bake.
Gather up your Ingredients:
4 T Butter, soft
½ C Sugar
1 Egg
1 t Vanilla extract
1 C Flour
1 t Baking powder
¼ t Salt
¼ C Heavy cream
1 t Water
1 C Blueberries and Blackcaps, fresh
1 T Blueberry jam
¼ C Raw sugar for garnish
Strawberries for garnish
Mix and bake:
-First in an electric mixer bowl, beat the soft butter and sugar until smooth.
-Beat in the egg with the vanilla extract, baking powder and salt. Set aside.
-In a small bowl, mix the heavy cream and water.
-Alternately mix in half of the flour with the cream/water mixture. Stir to combine well. Do not overmix.
-Gently stir in the blueberries and blackcaps.
-Gently swirl in the blueberry jam with a kitchen knife just a little so there are visible swirls of purple.
-Scoop muffin batter into each of the cast iron skillets, filling them ½ to ¾ full.
-Sprinkle raw sugar on top of each muffin skillet.
-Bake at 350F degrees for 15-20 minutes.
-I check them at the 12-minute mark and rotate my skillets 180 degrees since my oven bakes unevenly.
-They are done when they spring back if you lightly press a couple muffins in the middle. If an indentation from your finger remains, they need a little more time to bake. Or stick a clean toothpick in the middle of each skillet. If, when you pull the toothpick out, it is clean of any batter, they are done.
-Remove for the oven and allow to cool in the pan for 5 minutes.
-Then, loosen it with an offset spatula by running it around the edge and bottom. Or, lift out with the “wings” of parchment paper.
Serve them up:
-Serve your delicious cast iron skillet muffins with a dollop of jam and fresh fruit like more blueberries and strawberries.
-Try them with a little dap of soft butter.
-Break them up and top with a spoonful of fresh homemade whipped cream.
-MMMM…MMmm…mmmm. They are delish!
However you serve up your cute little mini muffins, and whoever you enjoy them with, be sure to “Bake your own Memories!”
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