i’m a dessert devotee. even if i’m stuffed from the main course, i always have a second stomach for sweets. why should a super bowl party be any different? since my husband and i are planning to host a few friends for the game next week, i started thinking this weekend about some tasty items for the buffet. everyone has their savory favorites–buffalo wings, nachos, overstuffed sandwiches, and the like. but for me, the first priority is dessert!
i wanted to make something delicious and unfussy. most super bowl parties are not white-tie affairs, after all. i also had a yearning for a note of freshness to combat the winter doldrums. the answer: plump muffins with blueberries, raspberries, and white chocolate chips. by using frozen berries, you avoid fruit grown far away that’s a week old by the time it reaches your supermarket, and you prevent the berries from becoming mushy messes (thanks to baking illustrated for this tip, and for the recipe on which i based my muffins). the white chocolate chips make little pockets of gooey sweetness interspersed with the tart and vibrant fruit. and as a bonus, the muffins’ colors work for both the giants and the patriots, so you can serve them proudly no matter what team you and your friends are supporting!
super bowl muffins
makes 32 mini muffins or 12 regular muffins
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream (low-fat or regular)
3/4 cup frozen blueberries
3/4 cup frozen raspberries
1/2 cup white chocolate chips
1. preheat the oven to 350° f. grease the muffin pan.
2. in a medium bowl, whisk together the flour, baking powder, and salt and set aside. in a second medium bowl, beat the egg until light and fluffy. add the sugar and whisk until thick and well-combined. add the melted butter slowly, whisking constantly to combine. then add the sour cream and whisk until just combined.
3. add the frozen berries to the dry ingredients and toss to coat. add the white chocolate chips, then add the wet ingredients and fold until the berries and chocolate chips are evenly distributed and the batter is just combined.
4. spoon the batter into the muffin pans. bake for about 30 minutes, rotating the pan in the oven halfway through. when done, the muffins will be light golden-brown and a toothpick inserted into the center of a muffin will come out clean. allow the muffins to cool slightly before removing from the pan.