This month the Crazy Cooking Challenge is all about the Blueberry Muffin. And to be honest, I almost sat this one out. Because I was scared to try to make muffins in my crock-pot. I’ve seen what Lady Katie can do with a Crock-Pot Cheesecake and Lady Sarah showed us you can make cupcakes in the crock. But I’ve never been a big “baker” as it is so I didn’t want to screw up royally in front of all of you! However, I found a really great looking recipe for Sugar-Crusted Raspberry-Blueberry Muffins on Kitchen Meets Girl and I figured I would give it a whirl. I loved that they had fresh raspberries AND blueberries oh AND chocolate. I know mine aren’t as pretty as Ashley’s and they aren’t really “sugar crusted” though I put sugar on top but they taste delicious either way. If you’re thinking “Well why would I make muffins in the crock-pot?” my main reason is that you can make these in the summer without heating up your kitchen with your oven.
So now maybe I won’t be scared to try a dessert in my slow-cooker! Well I said maybe…Please check out the recipe below and let me know what you think. Then make sure and visit the other bloggers recipes for the Crazy Cooking Challenge. I know they will not disappoint! If you are a blogger and want to join all the crazy fun, check out Moms Crazy Cooking for details!
Crock-Pot Raspberry Blueberry Muffins
2 Cups All-Purpose Flour
3/4 Cup Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Stick Unsalted Butter, Melted
3/4 Cups Whole Milk*
1 Large Egg
1/4 Teaspoon Vanilla Extract
1/2 Cup Mini-Chocolate Chips
3/4 Cup Raspberries
3/4 Cup Blueberries
Jumbo Muffin Cups with foil and paper.
- In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt.
- Add the butter and combine.
- In a second bowl, mix together the milk, egg, and vanilla.
- Gradually add the milk mixture to the flour mixture and stir until combined; the batter will be lumpy.
- Stir in mini chocolate chips.
- Toss the berries with the remaining 1/4 cup flour in a bowl.
- Gently fold the berry mixture into the batter.
- Fill each muffin cup 3/4 full.
- Place about 6 ounces water in bottom of crock-pot.
- Fold a piece of foil in half so that it can fit in the bottom of the crock and fold up edges making a rim so that the water will not be able to get on the foil. Spray with a little Pam.
- Place foil in crock, avoiding getting water on top and muffin cups on top of foil.
- You should be able to fit 5 jumbo muffin cups if you are using a 6.5 quart crock-pot.
- Sprinkle each muffin with a little of the remaining sugar.
- Add another folded piece of foil on top of those and place remaining muffin cups on top, spraying foil with Pam first.
- Sprinkle those muffins with a little sugar as well.
- Cover and cook on high for 2 1/2 – 3 hours.
- Muffins are done when a knife inserted in the center comes out clean.
- Let cool before trying to remove from crock.
The one thing I am discovering about making muffins in the crock is the will not have that “crown” you may be used to. I did a test batch with a boxed mix and those didn’t have the crown either.
You can also make the second layer of muffins separately either later or in a second crock.
*I used skim milk.
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