Mixed Berry Muffins with Streusel Topping
An easy, versatile recipe for muffins that are super moist, delicious and full of juicy berries.
Servings: 12 muffins
- 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.
1. Muffins can be stored in an airtight container for 3 days or frozen for 3 months.
2. You can substitute the berries for any kind of fruit you like. Or you can omit the fruit and add nuts, chocolate, dried fruit etc. Or any combination of the above.
Serving: 1pieice | Calories: 271kcal