A traditional Waldorf Salad recipe is this one.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 15 |
| Yield: | 15 muffins |
Ingredients
- 1 cup white sugar
- ¾ cup butter
- ¾ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups sifted all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup huckleberries
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups or line with muffin papers.
- In a large bowl, cream together sugar and butter until smooth. Mix in milk, egg, and vanilla until well blended. Combine 1 3/4 cups flour, baking powder, and salt; stir into batter until just moistened. Toss huckleberries with 1 tablespoon flour to coat, then fold them into batter. Spoon batter into muffin cups, filling at least 2/3 full.
- Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 213 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I reduced the sugar by 1/4 cup as others did, and it was perfect. Worked great with nondairy butter sub/coconut oil. Will make again, thanks!
I followed the recipe exactly as written, except I used frozen huckleberries and added an additional 2 minutes of cooking time. Such an easy recipes and fabulous muffins!! I will definitely make these again and again and again!
I used 1/2 cup butter and 3/4 cup sugar. They were still very sweet and buttery. Friends loved them! Would give 5 stars if that had been the original recipe. Seems to be a very flexible recipe too because I was out of eggs and milk so used what I had on hand, chia seeds as a binder and almond milk. Worked!
I was cooking at my partners house and didn’t realize they didn’t have a muffin tin! So I poured it in an 8×8 and cooked it in a convection oven at 400 degrees F for 25 minutes. It was really good, but next time I will probably only put in 3/4th a cup of sugar or even a 1/2 cup because it was a bit too sweet for me.
I used a half cup of sour cream and a half cup of water instead of milk. Added extra hucks, brkwn sigar spronkled on the top. Blammo! Best moist and yummy muffins! They don’t rise too much so don’t be afraid to fill them to the top.
Great flavor…easy to put together, will deffintley make again! Teresa from Idaho
I found this recipe too sweet and greasy for my taste. Even with tart berries. I used wild coastal huckleberries and wild blackberries. I don’t think I will make this recipe again. My search for the perfect muffin batter continues.
The recipe is good as it stands. If using huckleberries the sugar called for in the recipe is just right. This made 6 large muffins, baked for 23 min.
I made this recently, didn’t make any changes. They turned out wonderful, I will absolutely make these again.
This recipe was easy and my family loved them and are begging for more! Which is great news because we have an excellent huckleberry season this year .
This recipe is going in my cookbook. I did make a few small changes. I replaced 1/4 cup of the butter with plain sour cream, I replaced 3/4 cup of the flour with wheat flour, and I added another 1/4 cup of frozen huckleberries. These were probably some of the best muffins I have ever made. Soo so yummy.
I made it as a cake, not muffins, with fresh passion fruit and orange, grated peel and a little juice. It came out really well, rose nicely, crispy on our side soft inside very nice. Made it for Valentines Day!
These muffins turned out perfect. With the added tablespoon of flour mixed with the huckleberries, the moisture was retained without being too runny. I would definitely make them again.
This is the best muffin recipe I’ve yet to find! Thank you very much for sharing your recipe 🙂
very good base recipe. Instead of huckleberries, I added pomegranate and granola 1 cup of each. Yummy!
These are fantastic…..I did substitute huckleberries with blueberries and raspberries combo and doubled the amount of fruit. You can cut amount of sugar in half and replace half of flour with ivory wheat flour (organic). They were still light in taste, a bit healthier version, sooooooo juicy and definite favourite in my house !!!
Fantastic! I didn’t have huckleberries but instead used black raspberries. I reduced the sugar to 1 3/4 cups and they were still very sweet. Added more vanilla. Also I made 12 muffins instead of 15 since my pan only holds 12. Deeeeeelicious. Will be making these again and might reduce the sugar even more.
I used blueberries and raspberries && it turned out LOVELY???? sweet and bit acidic??
This recipe was lovely! I actually used blackberries instead of huckleberries and it still turned out great. I also had no eggs, so I put in 1 tsp baking powder, 1 1/2 TBS water, and 1 1/2 TBS oil per egg. I’m going to try it again with eggs, but I’m sure they won’t disappoint!
I am blessed to be in Huckleberry country this summer & my husband, dog, & I went hiking on the Mtn & found big patches of them. Found this recipe & tried it. I couldn’t find my muffin pan so I put in a 9×12 pan & doubled the Huckleberries, made a 1/2 C flour, 1/4 C sugar, & 2 tbs of butter streusel topping & baked for 10 min longer (testing with toothpick). Well, we loved it so much that we are going to hike (pick) the Mtn again! This is a keeper. I know raspberries (since Hucklberries are way more flavorful than blueberries) will be as good in this. Thnx for the great recipe!
The batter is so-o-o-o sweet! I live in Denver (high altitude) so I added at least 2 extra Tablespoons of flour…it wasn’t enough. In addition to the extra flour, I think I would use a little less milk and a little less baking powder.