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From a Pot: Muffins with Berries and Streusel Topping

Muffins with Berries and Streusel Topping
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Soft muffins with different kinds of berries and crispy streusel topping.

Muffins with Berries and Streusel Topping - Title of the Recipe

I had some frozen berries lying around, so I made muffins. These are great, moist, full of berries and so easy to make. It will only take you about 30 minutes from start to finish. The best thing about them is their crispy streusel (crumb) topping. They're seriously so good.

For these muffins you can use different types of berries. I used blueberries and raspberries, but you can also mix them up with blackberries or strawberries or use only one type of berries. They will be good either way. :) You can use fresh or frozen berries, whichever you prefer.

Prep Time

Prep Time:

15 Minutes

Bake Time:

25 Minutes

Total Time:

35 Minutes

Equipment

  • Muffin tin
  • Cupcakes liners
  • Electric mixer
Nutritional values
Nutrition Label of the Recipe. Value: 410 calories
Shopping List
  • Flour: 200.0 g
  • Butter: 130.0 g
  • Plain yoghourt: 100.0 g
  • Milk: 50.0 ml
  • Eggs: 2.0
  • Salt
  • Baking soda
  • Baking powder
  • Blueberries: 100.0 g
  • Raspberries: 100.0 g
  • Vanilla extract
  • White sugar: 100.0 g
  • Brown sugar: 60.0 g
  • Ground almonds: 20.0 g
  • Cinnamon

Ingredients and Instructions

Ingredients

Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Muffins with Berries and Streusel Topping)

Scale

Muffins

  • Flour: 200 g

  • Butter: 100 g

  • Plain yoghourt: 100 g

  • Milk: 50 ml

  • Eggs: 2

  • Salt: 0.5 tsp

  • Baking soda: 1 tsp

  • Baking powder: 1 tsp

  • Blueberries: 100 g

  • Raspberries: 100 g

  • Vanilla extract: 1 tsp

  • White sugar: 100 g

  • Brown sugar: 30 g

Streusel topping

  • Butter: 30 g

  • Ground almonds: 20 g

  • Brown sugar: 30 g

  • Cinnamon: 0.5 tsp

Instructions

Muffins

Ingredients

Flour: 200 g

Butter: 100 g

Plain yoghourt: 100 g

Milk: 50 ml

Eggs: 2

Salt: 0.5 tsp

Baking soda: 1 tsp

Baking powder: 1 tsp

Blueberries: 100 g

Raspberries: 100 g

Vanilla extract: 1 tsp

White sugar: 100 g

Brown sugar: 30 g

  1. Mix room temperature butter with white and brown sugar to get a smooth, fluffy texture. Add the room temperature eggs one at a time and mix.
  2. Add in yoghourt, milk and vanilla extract.
  3. Combine all the ingredients then add in flour, salt, baking powder and baking soda. Combine, be careful not to over mix.
  4. With a wooden spoon, mix in the berries.
  5. Line a muffin tray with cupcake liners and fill them with batter about ¾ up to the top.
  6. Sprinkle them with a streusel topping and bake in a preheated oven at 220 degrees Celsius (428 F) for 5 minutes, then reduce the temperature to 180 degrees Celsius (356 F) and bake the muffins for another 20 minutes, or until golden brown.

Streusel topping

Ingredients

Butter: 30 g

Ground almonds: 20 g

Brown sugar: 30 g

Cinnamon: 0.5 tsp

  1. In a small mixing bowl, combine all the ingredients. Use your hands or a fork to stir together until the mixture resembles wet sand.

Gallery:

Muffins with Berries and Streusel Topping - Muffins with berries and streusel toppingMuffins with Berries and Streusel Topping - Muffins with berries and streusel toppingMuffins with Berries and Streusel Topping - Muffins with berries and streusel toppingMuffins with Berries and Streusel Topping - Muffins with berries and streusel toppingMuffins with Berries and Streusel Topping - Muffins with berries and streusel topping

Notes:

  • What berries can I use?
  • I used raspberries and blueberries, but you can also use blackberries, strawberries or some other types of berries.
  • Do I use fresh or frozen berries?
  • Both are fine.
  • How long will the muffins stay fresh?
  • They will stay fresh for five days in an airtight container, but you’ll probably eat them on the same day, because they’re just so good.
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