Total Time
50mins
Prep 30 mins
Cook 20 mins

In ‘Tate’s Bakeshop Cookbook’ by Kathleen King

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Grease twelve 3 x 1 ½ inch muffin cups.
  3. Topping—in a small bowl, combine the sugar, flour, pecans, butter, and orange zest.
  4. Mix it together until it is crumbly; set aside.
  5. Batter—in a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
  6. In a separate small bowl, combine the milk, butter, and egg.
  7. Add the milk mixture to the dry ingredients and fold them inches.
  8. Fold in the berries and spoon the batter equally into the prepared muffin cups.
  9. Spoon the crumb mixture evenly on top of each muffin.
  10. Bake them 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.