Mixed Berry Muffins with Crumble Topping Recipe

ByLuna Ryder
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Introduction

These Mixed Berry Muffins are a delightful treat bursting with fresh berries and topped with a sweet, crunchy crumble. Perfect for breakfast or an afternoon snack, they balance tender crumb with a flavorful fruit twist.

A single muffin with a crumbly golden brown top sits in the center of a wooden board. The muffin has small reddish spots inside the crumb topping, showing bits of berries baked within. Surrounding the muffin are bright red strawberries with green leafy tops and dark blue blueberries scattered around them. The texture of the muffin top looks crunchy, while the base is soft and light brown with a paper muffin liner. The scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 195 grams All-Purpose Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/8 teaspoon Salt
  • 125 grams Granulated Sugar
  • 100 grams Unsalted Butter
  • 30 milliliters Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 125 milliliters Milk
  • 1 tablespoon Corn Starch
  • 1 1/2 cups Fresh Mixed Berries
  • 90 grams Butter (for crumble)
  • 125 grams All-Purpose Flour (for crumble)
  • 125 grams Brown Sugar (for crumble)

Instructions

  1. Step 1: Preheat your oven to 350 degrees F (180 degrees C).
  2. Step 2: To make the crumble topping, mix 90 grams Butter, 125 grams All-Purpose Flour, and 125 grams Brown Sugar together until crumbly. Place in the fridge while preparing the batter.
  3. Step 3: In a bowl, whisk together 195 grams All-Purpose Flour, 2 1/2 teaspoons Baking Powder, and 1/8 teaspoon Salt. Set aside.
  4. Step 4: In a stand mixer, cream 100 grams Unsalted Butter and 125 grams Granulated Sugar on high speed until light and fluffy.
  5. Step 5: Reduce mixer speed to medium-low and mix in 30 milliliters Vegetable Oil.
  6. Step 6: Add 1 teaspoon Vanilla Extract and continue mixing.
  7. Step 7: Add eggs one at a time, mixing well after each addition.
  8. Step 8: Slowly pour in 125 milliliters Milk while mixing.
  9. Step 9: On low speed, fold in the dry ingredients until just combined, pausing as you add the flour mixture.
  10. Step 10: In a separate bowl, gently toss 1 1/2 cups Fresh Mixed Berries with 1 tablespoon Corn Starch. Fold this berry mixture into the batter.
  11. Step 11: Divide the batter evenly into a 12-cup muffin tin lined with paper liners. Sprinkle the chilled crumble topping over each muffin.
  12. Step 12: Bake for 27 to 30 minutes, or until golden and a toothpick inserted comes out clean.
  13. Step 13: Allow muffins to cool completely. Reheat in a toaster for a crispier crumble if desired. Enjoy!

Tips & Variations

  • Use frozen mixed berries if fresh are unavailable; just add a few extra minutes to baking time.
  • For extra moisture, substitute half of the vegetable oil with applesauce.
  • Add a teaspoon of lemon zest to brighten the berry flavor.
  • Try swapping brown sugar in the crumble for maple sugar or coconut sugar for a different taste.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat gently in a toaster oven or microwave to refresh the crumble topping.

How to Serve

The image shows one muffin with a crumbly golden-brown top layer that has a rough texture and bits of dark purple berries peeking through. The muffin base is light yellow with vertical ridges from the paper liner, visible through the thin translucent wrapper. Around the muffin, there are scattered fresh strawberries and blueberries; the strawberries are bright red with green leafy tops, and the blueberries are deep blue and round with smooth skin. All items are placed on a light wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, you can. Toss frozen berries with the cornstarch without thawing, but expect a slightly longer baking time and a bit more moisture in the muffins.

Why is cornstarch added to the berries?

Cornstarch helps absorb the juices released by the berries during baking, preventing the muffins from becoming soggy and ensuring a balanced texture.

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Mixed Berry Muffins with Crumble Topping Recipe

★★★★★

4.7 from 110 reviews
  • Author: Luna
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
Print Recipe

Description

Delight in these homemade Mixed Berry Muffins featuring a tender, moist crumb bursting with fresh mixed berries and topped with a sweet, buttery crumble. Perfect for breakfast or a satisfying snack, these muffins combine a classic vanilla-flavored batter with a crunchy streusel topping baked to golden perfection.

Ingredients

Scale

Batter

  • 195 grams All-Purpose Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/8 teaspoon Salt
  • 125 grams Granulated Sugar
  • 100 grams Unsalted Butter, softened
  • 30 milliliters Vegetable Oil
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 125 milliliters Milk
  • 1 tablespoon Corn Starch
  • 1 1/2 cups Fresh Mixed Berries

Crumble Topping

  • 90 grams Unsalted Butter, cold
  • 125 grams All-Purpose Flour
  • 125 grams Brown Sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s at the right temperature when you’re ready to bake the muffins.
  2. Prepare Crumble: In a bowl, mix together cold butter (90 grams), all-purpose flour (125 grams), and brown sugar (125 grams) until crumbly. Place this mixture in the refrigerator to chill while you prepare the batter.
  3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour (195 grams), baking powder (2 1/2 tsp), and salt (1/8 tsp). Set aside.
  4. Cream Butter and Sugar: Using a stand mixer, beat the softened unsalted butter (100 grams) and granulated sugar (125 grams) on high speed until light and fluffy.
  5. Add Oil and Vanilla: Reduce mixer speed to medium-low and add vegetable oil (30 milliliters), then pour in vanilla extract (1 teaspoon), mixing to combine.
  6. Incorporate Eggs: Add eggs (2) one at a time, mixing well after each to maintain a smooth batter.
  7. Add Milk: Slowly pour in the milk (125 milliliters) while mixing on low speed to keep the batter smooth.
  8. Combine Dry Ingredients: Gradually fold in the dry flour mixture on low speed, pausing to ensure all is just combined without overmixing.
  9. Add Berries: Toss fresh mixed berries (1 1/2 cups) with corn starch (1 tablespoon) to prevent sinking, then gently fold them into the batter.
  10. Fill Muffin Tin: Line a 12-muffin tin with paper liners and evenly divide the batter among the cups.
  11. Add Crumble Topping: Sprinkle the chilled crumble mixture generously on top of each muffin cup.
  12. Bake: Bake in the preheated oven for 27 to 30 minutes or until a toothpick inserted comes out clean and the tops are golden brown.
  13. Cool and Serve: Let the muffins cool completely in the pan. For a crispier topping before serving, briefly reheat in a toaster oven. Enjoy your delicious homemade mixed berry muffins!

Notes

  • Use fresh mixed berries for best texture; frozen berries can be used but may make the batter wetter.
  • Do not overmix the batter once the flour is added to keep the muffins tender and light.
  • The corn starch helps to keep the berries evenly distributed and prevent them from sinking to the bottom.
  • You can customize the crumble topping by adding cinnamon or chopped nuts for extra flavor and texture.
  • Ensure the butter for the crumble topping is cold to create a proper crumbly texture.
  • Allow muffins to cool completely before removing from the pan to prevent breaking.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Keywords: mixed berry muffins, berry crumble muffins, homemade muffins, breakfast muffins, berry dessert, streusel topping

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