Berry Muffins: How a Michelin-Starred Chef Makes Them
We made these berry muffins using a recipe from Antonia Klugmann, chef and owner of L'Argine a Vencò, a Michelin-starred restaurant in Friuli Venezia Giulia.
Ingredients · Servings 14 pieces
- 200g berries
- 200g 00 flour
- 100g sugar
- 80g natural yogurt
- 80g milk
- 60g butter
- 1 sachet of baking powder
- 1uovo
- lemon
- vanilla pod
- sale
Method · 50 min
- For the berry muffin recipe, mix the flour with the sugar, baking powder, the seeds of 1/2 vanilla pod, the grated zest of 1 lemon, and a pinch of salt.
- Add the milk and yogurt and begin blending with an electric mixer, then fold in the softened butter and egg. Mix until smooth, but don't overwork it, as this will make the muffins sticky.
- Add 150 g of berries and fold them in with a spatula.
- Divide the batter into multiple muffin tins; sprinkle with the remaining berries and bake at 350°F (175°C) for about 20 minutes. Recipe by Antonia Klugmann
Berry Muffins: This is how chef Antonia Klugmann makes them
Also great for a children's snack, these muffins are made with a dough made with flour, milk, natural yogurt, butter, eggs, and sugar, while berries—raspberries, blackberries, and seasonal blueberries—add color, sweetness, and a hint of acidity.
The berry muffin recipe isn't the only one the chef shared with us: try her family's apple pie, too, which is equally delicious for breakfast, a snack, and beyond.