Jostaberry and Chocolate Muffins

Jostaberry and chocolate muffins are big, airy sour cream muffins with baking soda dissolved in lemon juice. The jostaberry's tartness balances the sweetness of the batter and dark chocolate perfectly, and they only need 25 minutes at 180 °C. This bake will leave no one indifferent, that's a guarantee. So, everyone into the kitchen for muffins!

Jostaberry and Chocolate Muffins

Big, airy sour cream muffins with jostaberries and dark chocolate chunks - ready in 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 10 muffins

Ingredients Method Notes

Ingredients

  

• 2 cup flour
• 2 chicken eggs
• 1 cup sour cream
• 1 cup sugar
• 5 g vanilla sugar
• 50 g chocolate dark
• 100 g jostaberries
• 1 tsp baking soda
• 5 ml lemon juice to dissolve the baking soda

Method

 

1. Put the flour, sour cream, sugar, vanilla sugar and eggs in a bowl. Mix well with a whisk.
2. Stir in the baking soda dissolved in lemon juice, and mix. Add the jostaberries and chocolate, mix once more - the batter is ready.
3. Divide the batter among paper muffin liners, filling nearly to the top, and place in an oven preheated to 180 °C for 25 minutes.
4. Check for doneness with a skewer or a match - it should come out dry. Let the muffins cool and serve. Enjoy your meal!
   

Notes

Muffins made with this recipe come out very large, so you can fill the molds almost to the top.

Tips

• Fill the molds nearly to the top - muffins made with this recipe come out very large and rise into a beautiful dome.
• Dissolve the baking soda in lemon juice and mix it in right away - the reaction should happen in the oven, not in the bowl.
• Add the jostaberries and chocolate last, once the batter is already mixed, so the berries stay whole.
• Check for doneness with a skewer or a match: it should come out of the muffin dry.