Chokeberry muffins

Name: Chokeberry muffins
Total time: 40 min
Yield: 12 muffins
Ingredients: 280 g plain flour; 2 teaspoons baking powder; a pinch of salt; 150 g sugar; 2 eggs; 150 ml milk; 125 g melted butter; 150 g chokeberries, fresh or frozen; 1 tablespoon flour to dust the berries

Updated on 10 October 2026

Makes: 12 muffins
Time: 40 min
From: Purple chokeberry

Ingredients

280 g plain flour
2 teaspoons baking powder
a pinch of salt
150 g sugar
2 eggs
150 ml milk
125 g melted butter
150 g chokeberries, fresh or frozen
1 tablespoon flour to dust the berries

Method

Preheat the oven to 200 °C and put 12 paper cases in a muffin tin.
In a large bowl, mix the flour, baking powder, salt and sugar. In another bowl, beat the eggs with the milk and the cooled melted butter.
Pour the wet mixture into the dry ingredients and stir briefly with a spatula, just until no flour is visible: a few lumps are fine.
Dust the berries with the tablespoon of flour and fold them in gently. Use frozen berries without thawing them.
Divide the batter between the cases and bake for 20 to 22 minutes, until the muffins have risen and a skewer comes out clean. Leave to cool on a rack.

Storing: Two days in an airtight tin; 3 months in the freezer.