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Berry Crumble Muffins

Author New School of Cooking

Ingredients

Crumb Topping:

  • ½ cup flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 ½ ounces cold unsalted butter 5 tablespoons

Muffin Batter:

  • 2 cups flour
  • ¼ cup sugar
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup brown sugar
  • 2 eggs
  • 1/3 cup canola oil
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups blackberries blueberries or raspberries

Instructions

Crumb Topping

  1. Mix together flour, brown sugar, cinnamon and salt. Cut in butter until the mixture looks crumbly. Refrigerate.

Muffin Batter:

  1. Combine the flour, sugar, spices, baking powder and salt. Whisk until smooth.
  2. In a separate bowl, whisk together the brown sugar, eggs, oil, milk and vanilla. Gently fold the dry ingredients into the wet. Add berries.
  3. Spoon the batter evenly into lined, 12-cup muffin pan. (An ice cream scoop works great for this)
  4. Top with crumb mixture.
  5. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.

Recipe Notes

Cook time: 25mins
Serves: 6