Mixed Berry Muffins a light and moist muffin made with sour cream, filled with fresh berries.
I’m still on the search for a muffin that I love. After trying a streusel topped banana muffin that was pretty good, I thought I would try a more traditional one with streusel. I found this one in a new cookbook, Butter Baked Goods. This is a cookbook from a bakery in Vancouver. It is the first recipe I’ve tried and was pleasantly surprised at how light and moist these muffins turned out to be. My problem with muffins is that they are dry, but these were super moist even two days later. I used blackberries and raspberries from the grocery shipped from some place far far away and that was the only drawback. The muffin part was so delicious that it made up for the lackluster berries I used. I can’t wait to make a trip to the farmers market and try these with some fresh berries or maybe peaches. I think the sour cream really make these so much better than other muffins I have tried. This is going to be my “go-to” recipe that I’ll be experimenting with in the future.
All that tried these loved them. Taylor’s comment was that they didn’t need the streusel and even though she doesn’t like muffins, she thought they were great. My other testers also thought they were pretty tasty. While I love to get feedback, I think I am my biggest critic, so if I don’t love something, then I’m not going to pass it along. I hope you enjoy these as much as I did. Now I just need an excuse to experiment with them , I think I see a breakfast meeting on the horizon!Print
Mixed Berry Crumble Top Muffins
- Yield: 18 1x
- Category: Breakfast
- ¾ cup butter, melted
- 3 cups flour
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups mixed berries
- 1 cup whole milk
- 1 cup sour cream
- 2 eggs
- 1/2 cup flour
- 6 tablespoons butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon baking powder
- pinch salt
- Preheat oven to 350º. Either spray or line cupcake pans.
- Melt butter and set aside to cool.
- In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. Add the berries and mix gently to coat the berries.
- In a separate bowl, whisk together the milk, sour cream and eggs. Add the liquid ingredients and melted butter to the dry ingredients and mix just until combined. Scoop the batter with a large ice cream scooper into the muffin cups.
- For the Crumble, combine the ingredients and mix together with a pastry cutter or your fingers. Sprinkle on the top of the muffins. It makes more than you will need.
- Bake for 25-30 minutes or until a wooden skewer inserted comes out clean. They will not be dark brown on the top. Allow to cool slightly and then transfer to wire rack.
- The recipe says it makes 12 muffins, but I had enough batter for 18 very large muffins.
- Butter Baked Goods (adapted slightly)