Mixed Berry Muffins in Parchment Paper Wrappers

Crisp parchment paper wrappers give these MIXED BERRY MUFFINS a ‘just from the bakery’ feel.

I have a love affair with muffins from a bakery.  I don’t make them at home too often, and I’m not sure why….other than I think I’m a sucker for how they look in the bakery case.  I drool over the big jumbo sized muffins, and how gorgeous they look when they are presented in a brown parchment wrapper.

A few weeks ago, I picked up a jumbo muffin pan and decided to to be a real wizard in my kitchen and whip up a batch of my own “bakery style” muffins, lining them with parchment paper wrappers, thanks to some tips I found from the queen of the kitchen……..Martha Stewart. 

MY! aren’t you gorgeous!

How to Make Parchment Muffin Wrappers 

1. I love the look of unbleached parchment paper (but you could use white as well)- cut 5-6″ squares for the jumbo size muffins
2. Spray muffin tins with a little cooking spray (this will help hold them in place)
3. Place one square of parchment into one cup of the muffin tin, pressing the folds to crease (it’s not going to be perfect, just do the best you can) – repeat with each muffin cup.
4. Fill cups 2/3 full with batter and bake.
5. After they cool, tie with a piece of twine or ribbon to make them extra pretty

I RECOMMEND:

I hand picked up a bunch of yummy berries at Sams Club the other day……..so I decided on mixed berry muffins.

Mixed Berry Muffins

Yield: 6 jumbo muffins
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

• 1 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch of salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 egg
• 3/4 cup berries, cleaned and cut if needed

Instructions

1. Preheat the oven to 400° F.
2. Line jumbo muffin pan with paper liners.
3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt with wire whisk.
4. Make a well in the center of dry ingredients and add buttermilk, oil, extract and eggs. Stir just until combined.
5. Fold in berries.
6. Fill muffin liners 2/3 full with batter.
7. Bake for 22- 25 minutes for jumbo muffins or until a toothpick comes out clean.
8. Remove from muffin tray and cool on a rack.

Notes

Handle the batter as little as possible – too much handling will cause the muffins to be tough.

Variations: use any berries or combination of berries you like.

**Making this recipe?  Take a picture and share it on Instagram! Make sure to tag it #Cetcu so we can see what you’re creating in the kitchen!

These wrappers would be perfect for a brunch or for gifting muffins!  They look so cute and elegant, they would even work for cupcakes.

More Muffin Recipes

• They’ll Make you Sing Muffins (you MUST listen to Amy’s sweet hubby sing about her muffins! )
• Cinnamon & Sugar Doughnut Muffins
• Applesauce Oatmeal Muffins
• Triple Chocolate Muffins
• Banana Espresso Muffins
• Blueberry Muffins

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Crisp Muffin Wrappers from Martha Stewart