There is something about berry fruits… You know how refreshing they can be during hot summer days, when we mostly do no-bake desserts packed with wild berries and topped with extra cold whipped cream or ice cream? Well, when you put those berries in a muffin batter, add a pinch of cinnamon, you just got yourself a perfect winter desert: berry muffins with a crispy sweet streusel toopping!

That is exactly what I did on a cold day when we had our friend over for lunch. I love how easy they are and the way our whole apartment smelled all sweet and cinnamony. Cinnamon adds that warm and spicy flavour and a touch of sweetness to them and in my opinion makes a whole difference when baking with any fruit during winter. Of course, you can fill the batter with any extra ingredient you like, such as chopped nuts, chocolate chips (I would prefer white with wild berries, but it’s your variation), raisins…

This was a smaller batch than usual and we ended up with 8 berry muffins. I took leftover muffins to work for breakfast the other day and they were still delicious. So there, whether you are having friends over, having a craving for dessert after lunch or wish to make breakfast servings for a few days ahead, these berry muffins are a great choice.

preparation time: about 15 minutes
baking time: 20 – 25 minutes, 190°C (375 F)
makes 8 muffins

Ingredients for the batter:
75 g butter, soft
100 g sugar (I used half brown, half white)
1 whole egg
150 g all purpose flour
pinch of salt
1 tsp baking powder
120 ml plain yoghurt
80 g frozen berries + 1 Tbsp all purpose flour

Ingredients for the streusel topping:
2 Tbsp cold butter
1 Tbsp all purpose flour
1 Tbsp brown sugar
1 tsp ground cinnamon
1 Tbsp chopped walnuts

1. Using an electric mixer or just a whisk, cream together soft butter (make sure it’s completely soft, at room temperature, but should not be melted) and sugar. Use brown sugar for extra toffee flavour in any ratio you like (I used half brown, half white).

2. Add a whole egg and cream it into the butter and sugar mixture.

3. In a separate bowl, sift together flour, salt and baking powder. Add it to the butter mixture in three additions, alternating with yoghurt (add 1/3 of flour, then 1/2 of yoghurt, flour – yoghurt – flour). Finish by adding last third of flour mixture.

4. Put frozen berry fruit in a separate bowl. If some chunks are really large, try to cut them into smaller bits using a sharp knife. Sprinkle the fruit with a tablespoon of flour. This trick is useful whenever using fruit with any kind of batter because flour makes a thin coating around the fruit and prevents it from sinking to the bottom of the pan while it bakes.

5. Fold the berries gently into the batter using a spatula or a wooden spoon and slowly mix everything together.

6. Distribute the mixture evenly in the muffin mold. I always put paper liners in mine because I think it is easier than coating it with butter and flour. Plus, they look pretty. =) I got 8 muffins out of this amount of batter.

7. Make the streusel topping. Mix together cold butter, brown sugar, cinnamon and chopped nuts with a fork or just using your fingertips until you get crumbly mixture. Don’t worry if it is not all combined with the butter and it looks a bit dry – as the muffins bake, the butter will start melting and glue everything together.

8. Place the pan into preheated oven at 190°C/375 F and bake for about 20 to 25 minutes. The topping should be crispy and a when you insert a toothpick in the center, it should come out clean.

9. Don’t wait any longer – pour yourself a cup of milk or tea and enjoy!

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BERRY MUFFINS
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