Mixed Berry Muffins With Streusel Topping

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.

Jump to:

• Ingredients needed for mixed berry muffins
• How to make these easy muffins
• How to get that bakery look
• Make ahead tips
• How to store these muffins
• PRO TIPS FOR BEST RESULTS
• 📖 Recipe
• 💬 Comments

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
• Sugar
• Baking powder
• Baking soda
• Kosher salt
• Avocado or vegetable oil
• Eggs
• 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

1. Mix together all of the streusel ingredients except the melted butter. Then mix in the butter until everything comes together. Set aside.
2. Pre-heat the oven and spray or line a 12-cup muffin baking pan.
3. In a large bowl whisk together all the dry ingredients. In a separate bowl mix together the wet ingredients.
4. Make a well in the flour mixture and pour in the wet mixture. Add the fruit and mix together just until everything is incorporated.
5. 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.

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📖 Recipe