Double Berry Crumb Muffins
I adapted this recipe in two ways-- since fresh berries are out of season, I used frozen without any problems. Since I freeze olallieberies (I live in California), I substituted those instead of blackberries and raspberries. The muffins were very moist and not too sweet. The crunch of the pecan streusel with a touch of fresh orange zest has made these muffins my new favorites. I also doubled the recipe and make one beautiful tea loaf.
Servings 12 Muffins
Ingredients
Crumb Topping:
- 1/4 cup firmly packed dark or light brown sugar
- 1/4 cup all-purpose flour I only use unbleached
- 1/3 cup chopped pecans
- 2 Tablespoons butter melted
- 1 1/2 teaspoons grated orange zest
Muffin Batter
- 1 1/2 cups all-purpose flour I used unbleached
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup salted butter melted
- 1 large egg
- 1 cup blackberries (cut them in half if they are large)
- 1 cup raspberries
- NOTE: I used 2 cups frozen berries with no problems
Instructions
- Preheat the oven to 400F. Grease 1 1/2 inch muffin cups.
- NOTE: I used large muffin liners and made 8 large muffins.
For the topping:
- In a small bowl, combine the sugar, flour, pecans, butter and orange zest. Mix it together until it is crumbly. Set aside.
For the batter:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a separate small bowl combine the milk, butter and egg.
- Add the milk mixture to the dry ingredients and fold them in. Fold in the berries and spoon the batter equally into the prepared muffin cups.
- Spoon the crumb mixture evenly on top of each muffin.
- Bake for 20 minutes or until a cake tester or toothpick inserted in the center of one muffin comes out clean and the top is golden brown.
- NOTE: I doubled the recipe and baked on small loaf, in addition to the muffins. It turned out beautifully.