These Mixed Berry Muffin Cookies are a cross between a muffin and a cookie. The cake is tender, yet the crumb is more compact, like a buttery cookie. I couldn’t resist the idea of cookies for breakfast – I’m all over that.
It all starts with butter and sugar mixed until creamy smooth and then an egg, lemon zest and juice are added, until the batter becomes fragrant and slightly yellow hued. Dry ingredients are mixed low and slow, just until combined – before the frozen mixed berries join the bowl.
Frozen berries are a wintertime staple in most households and are easy enough to come by. No need to defrost before adding – it helps them stay whole and not break apart when gently mixed. The dough is scooped and baked in big balls until puffed and soft to the touch. Some berries burst when baked, yet still hold their shape, so you get a blast of berry flavor with each bite. I think these muffin-cookies are great anytime of day, and make a super duper portable treat to share.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons soft butter
3/4 cup granulated sugar
zest of 1 lemon
juice of 1/2 lemon
1 large egg
2 cups frozen mixed berries
(Makes 12 Muffin Cookies)
- Preheat oven to 350 degrees. Line two sheet pans with parchment.
- Whisk flour, baking powder and salt, set aside.
- In a stand mixer or large bowl, cream together butter and sugar for 3 minutes. Add lemon zest, juice and egg, mix for 2 minutes until light and creamy.
- Add dry ingredients and mix on low until just combined, about 1 minute.
- Add berries and mix by hand until combined. Dough will be firm.
- Using an ice cream scoop, scoop dough onto sheet pans, about 6 per pan.
- Bake for 18-20 minutes until puffed and soft to the touch. Remove and cool 10 minutes before removing from pan. Enjoy!