These are perfect for breakfast. Or even to just pop in a bag and take to work. And when it comes to muffins I don’t mess about. Having a regular sized muffin always sort of leaves my hanging, not fully satisfied so Jumbo seems to be the logical way to go.
The coconut sugar gives the batter a beautiful caramel color, almost peach. So pretty and quite irresistable…
And then the Physalis, I bought tons of them because they were on sale and then I thought of freezing them before I came up with the idea of making muffins.
Do you remember how “hip” they were for a while?, about ten years ago you would see them on every plate, in every restaurant as decoration. Here in Europe at least. I always loved them but had never cooked with them.
They are actually really good in muffins or breads since they have a sweet and sour taste and balance out really well in any form of sweet baking. And they keep their shape during baking, even the ones cut on half.
Makes: 6 Jumbo muffins
- 3 cups plain spelt flour
- 1 tbsp. baking powder
- 3/4 tsp. salt
- 6 tbsp. (3/4 stick) (90 grms.) unsalted butter, softened
- 1 C. coconut sugar
- 1/4 C. honey
- 1 large whole egg plus 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk (or soy)
- 1 C. Physalis (husk removed), large ones cut in half
For the Cream cheese:
- 1/2 C. cream cheese
- 1 tbsp. honey
Preheat oven to 180° C/ 375° F degrees. Line 6-Jumbo muffin tins with paper liners.
Sift together flour, baking powder, and salt into a bowl.
With an electric mixer on medium speed, cream butter and coconut sugar and honey until fluffy.
Add eggs and vanilla; mix until well combined. Now use a spatula and alternate adding flour mixture and milk, beginning and ending with flour. Gently fold in the Physalis berries. Do not overmix or the muffins will be tough. Just enough strokes to mix. If you still see a few bits of flour that’s fine.
Divide batter evenly among prepared cups.
Place in the middle of the oven on a rack.
Reduce temperature to 160° C/ 340° F and bake until light golden on top, rotating tins halfway for about 30 minutes. Cool in pan on a wire rack 15 minutes before frosting the muffins.
Cream cheese frosting:
To make the cream cheese frosting simply combine cream cheese and honey and place some on the cooled muffin. Top with a Physalis berry.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥