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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
Mix together flour, brown sugar, cinnamon and salt. Cut in butter until the mixture looks crumbly. Refrigerate.
Muffin Batter:
Combine the flour, sugar, spices, baking powder and salt. Whisk until smooth.
In a separate bowl, whisk together the brown sugar, eggs, oil, milk and vanilla. Gently fold the dry ingredients into the wet. Add berries.
Spoon the batter evenly into lined, 12-cup muffin pan. (An ice cream scoop works great for this)
Top with crumb mixture.
Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
Recipe Notes
Cook time: 25mins
Serves: 6