Double Berry Crumb Muffins

In ‘Tate’s Bakeshop Cookbook’ by Kathleen King

• Ready In: 50 mins
• Serves: 12

Ingredients

• Crumb Topping

• 1⁄4 cup  firmly packed dark brown sugar or 1⁄4 cup light brown sugar
• 1⁄4 cup all-purpose flour
• 1⁄2 cup pecans, chopped
• 2  tablespoons salted butter, melted
• 1 1⁄2 teaspoons  grated orange zest

• Muffin Batter

• 1 1⁄2 cups all-purpose flour
• 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 blackberry, cut them in half if they are large
• 1  cup raspberries

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.