Moist, easy, delicious and versatile. What more could you ask for in a muffin recipe? This Mixed Berry Muffins With Streusel Topping recipe is a must have for your back pocket!
These muffins are topped with a lovely, buttery streusel. This can be omitted if you are looking to make this recipe even faster. But seriously, it takes about 5 minutes to put it together and bumps these, and any other muffin, to the next level.
Ingredients needed for mixed berry muffins
Here's what you will need to make these easy muffins. See recipe card below for quantities.
For the topping:
- Dark brown sugar
- All purpose flour
- Cinnamon and nutmeg
- Unsalted butter
For the muffin mix:
- All purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Avocado or vegetable oil
- Buttermilk - regular milk can be substituted.
- Pure vanilla extract
- Frozen mixed berries - substitute with fresh berries or other fruit that has been chopped.
How to make these easy muffins
- Mix together all of the streusel ingredients except the melted butter. Then mix in the butter until everything comes together. Set aside.
- Pre-heat the oven and spray or line a 12-cup muffin baking pan.
- In a large bowl whisk together all the dry ingredients. In a separate bowl mix together the wet ingredients.
- Make a well in the flour mixture and pour in the wet mixture. Add the fruit and mix together just until everything is incorporated.
- Pour or scoop into muffin trays and top with streusel. Bake for 20 minutes or until a tester comes out clean.
One of the best things about this recipe is it's versatility. Add pretty much anything you like, in place of the berries. Cut up bananas, nuts, seeds, chocolate, rhubarb, apples....and any combination you want. The sky's the limit!
How to get that bakery look
I like to bake most muffins in every other cup but this is optional. They will fit into one muffin tin but this way the tops have room to do their thing and not bump into each other. This produces those beautiful looking muffin tops you see in the cafes and bakeries.
I also choose not to use paper cup liners. Why you ask? Without them you get beautifully browned muffin bottoms instead of the pale "I just ripped the paper off" ones. Non-stick cooking spray takes care of the sticking. Just be generous making sure you hit all the sides. If you love paper cup liners then have at it! No judgment.
Make ahead tips
This muffin mix and the topping can be made ahead of time and kept in a sealed container, separately, in the fridge for 3 days. Scoop and bake as needed! The batter can also be frozen for 3 months.
How to store these muffins
Mixed berry muffins can be stored in a sealed container or bag, on the counter, for 3 days. They can also be frozen for up to 3 months. Wrap individually or freeze in an airtight container or resealable bag.
PRO TIPS FOR BEST RESULTS
- Add streusel topping to any type of muffin to kick it up a notch.
- Mix together the dry and wet ingredients only until the 2 are incorporated. Don't over mix.
- Use non-stick cooking spray instead of paper liners for a lovely browned muffin bottom.
- Space the muffins apart to achieve round tops.
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
Mixed Berry Muffins with Streusel Topping
- ½ cup brown sugar, dark
- 3 tablespoon all purpose flour
- ¼ teaspoon cinnamon or to taste
- ¼ teaspoon nutmeg or to taste
- 2 tablespoon unsalted butter, melted
- 3 cups all purpose flour
- ¾ cup granulated white sugar
- 2 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup +2 tbsp. avocado or vegetable oil
- 2 eggs, large
- 1 ½ cups buttermilk or milk or a combination
- 2 teaspoon pure vanilla extract
- 1 ½-2 cups fruit of your choice frozen or fresh, chopped
- In a small bowl, mix together all the ingredients except melted butter.
- Once mixed pour in melted butter and stir until combined. Set aside.
- Preheat oven to 350°.F. Spray 2, 12 cup muffin tins with cooking spray or line with paper cups.
- In a large bowl whisk together the flour, sugar, baking powder, soda and salt.
- In a separate bowl whisk together oil, eggs, buttermilk or milk,
- Make a well in the center of dry ingredients and pour in the wet ingredients. Add the fruit.Stir with a wooden spoon or rubber spatula until everything is just combined.
- Pour into prepared muffin tins leaving an empty cup between each muffin to allow for nicely shaped tops. Top each with streusel.
- Bake for approx. 20 mins or until tester comes out clean.
- Let muffins cool in tins for 5-10 minutes. Invert onto a cooling rack, Eat while still warm or let cool. Store in an airtight container. Can be frozen for 3 months.
Kim L says
This is a beautiful muffin recipe! I love it!! I cut the recipe in half and made 12 recipes (not too big). It's a new favourite. Can't wait to try it with a mix of blueberries and cranberries next time! Thank you so much!!
I'm so happy you are enjoying the muffin recipe! Thanks so much for your comment!
Do we need to thaw the frozen berries?
No you don't. Better to leave them frozen so they don't break down as you stir them in.
Just made these muffins and they turned out great! I used bananas and chocolate chips and they are delicious! Will definitely be making these again!
Yay! So glad you enjoyed the recipe! Banana and chocolate chip is such a great combo. Love it!
Look so yummy! Am I correct to assume that if using frozen berries they should be thawed first?A
Hi Annalee, actually it's the opposite. Better to add frozen that way they don't break up while mixing them in.
Sharon Waugh says
These muffins are a wonderful change from the sometime too sweet cake type muffin. These are more like a scone. The addition of fruit provides the sweetness. The options are endless. I love them!
You are absolutely right! I love them too!