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!
When my mom semi-retired many years ago she and my stepfather moved to Vancouver Island. She started working in a little cafe in Campbell River and one of her jobs was to make these muffins every day. They were a top seller! I acquired the recipe, tweaked it a little and used it often in my own bakery…and now at home.
They 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.
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!
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.
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.
CLICK ON THE SERVING SIZE WITHIN THE RECIPE AND CHOOSE YOUR DESIRED AMOUNT.
Mixed Berry Muffins with Streusel Topping
- 1/2 cup brown sugar, dark
- 3 tbsp all purpose flour
- 1/4 tsp cinnamon or to taste
- 1/4 tsp nutmeg or to taste
- 2 tbsp unsalted butter, melted
- 3 cups all purpose flour
- 3/4 cup granulated white sugar
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/4 cup +2 tbsp. avocado or vegetable oil
- 2 eggs, large
- 1 1/2 cups buttermilk or milk or a combination
- 2 tsp pure vanilla extract
- 1 1/2-2 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.