Double Berry Crumb Muffins
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Crumb Topping
- 59.14 ml firmly packed dark brown sugar or 59.14 ml light brown sugar
- 59.14 ml all-purpose flour
- 118.29 ml pecans, chopped
- 29.58 ml salted butter, melted
- 7.39 ml grated orange zest
-
Muffin Batter
- 354.88 ml all-purpose flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 2.46 ml cinnamon
- 1.23 ml salt
- 118.29 ml milk
- 118.29 ml salted butter, melted
- 1 large egg
- 236.59 ml blackberry, cut them in half if they are large
- 236.59 ml raspberries
directions
- Preheat oven to 400 degrees.
- Grease twelve 3 x 1 ½ inch muffin cups.
- Topping—in a small bowl, combine the sugar, flour, pecans, butter, and orange zest.
- Mix it together until it is crumbly; set aside.
- 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 inches.
- 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 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.
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