Berry muffins with streusel top
Berry Muffins with Streusel Top
These late summer muffins combine bright juicy berries, citrus notes and a sweet crunchy streusel topping. Buttermilk, butter and oil in the batter create a delicate crumb. Delicious for breakfast or with a midday coffee.
Ingredients
Method
- Instructions 1. Preheat & prepare pan Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. 2. Make streusel topping In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces, and using a pastry cutter or two forks (or your fingers), cut it in until you have crumbly pieces. Set this aside (you can keep it in the fridge so that it stays cold). 3. Prepare muffin batter • In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest. • In another bowl, mix the wet ingredients: eggs, vanilla, melted butter, and buttermilk. • Pour the wet into the dry, and stir just until combined. The batter should be lumpy — over-mixing will make muffins tough. • Gently fold in the berries. If using frozen berries, tossing them in a little flour first helps prevent them from sinking or staining the batter too much. 4. Fill muffin cups Spoon the batter into the cups, filling each about ⅔ to ¾ full. 5. Top with streusel Sprinkle a good amount of the streusel on top of each muffin, pressing lightly so it adheres. 6. Bake Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs). The streusel should be golden brown on top. 7. Cool Let muffins cool in the pan for ~5 minutes, then transfer to a wire rack to finish cooling